Asparagus Main Course Soup

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2 tablespoons unsalted butter

1 cup finely sliced scallions

4 cups chicken broth

2 cups water

1 pound asparagus, trimmed, peeled and cut on the bias in 1 inch pieces

1 cup thawed frozen petite peas

2 cups diced (1/2 inch cubes) firm tofu or cubed boneless chicken

1 cup chiffonade of lettuce leaves such as Boston or Romaine

1/2 cup (loosely packed) tarragon leaves

Salt and freshly ground black pepper