Small red potatoes- 10
Carrots- 2 medium sized
Celery ribs- 2
Green beans- 2 handful
Tarragon- 1Tbsp chopped
Ground pepper and Kosher salt to taste
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.
5 thoughts on “Spring Vegetable Soup With Tarragon”
This looks like a tasty soup. What it really this yellow?
Try it, you will come to know 🙂
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 🙂
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.
Have never heard of tarragon, very interesting combination.