Soup

Spring vegetable soup with Tarragon

I found this recipe in Food and Wine magazine. I had never used tarragon and leek together before so I thought it would be interesting to make and it turned out to be delicious while being just perfect for summer. It is very simple to prepare. I made some changes to the recipe to make it easier to prepare.

Ingredients:

Small red potatoes- 10

Carrots- 2 medium sized

Celery ribs- 2

Onion- 1

Leek -1

Green beans- 2 handful

Tarragon- 1Tbsp chopped

Ground pepper and Kosher salt to taste

Preparation:

Cut all vegetables into medium sized pieces. In a large pot, combine water with potatoes, carrots, celery, onion and leek and bring to boil. Add salt and cook for about 30 minutes over low-medium heat. Add green beans and cook until tender. Stir in parsley and tarragon, puree the mixture in a blender and bring it to boil again for few minutes. Season with pepper and salt. Serve hot or warm.

About these ads
Standard

5 thoughts on “Spring vegetable soup with Tarragon

  1. Kavya says:

    Where can we find tarragon? I was not able to find it in safeway. Your soup seems to be really healthy with a ton of vegetables in it :)

    • Deepti says:

      I bought it from whole foods, near the vegetable section. Hope you have one near your place, if not you can try using few basil leaves.. Yup its very healthy and tasty too.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s