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.
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.