Prep 30 mins
Cook 30 mins
This recipe is served at Ballymaloe House in County Cork, Ireland. Found in New Celtic Cooking by Kathleen Sloan-McIntosh and Ted McIntosh.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 lbs carrots, scraped and sliced
- 4 sprigs fresh tarragon
- fresh ground pepper, to taste
- 4 cups vegetable broth or 4 cups chicken broth
- 1⁄4 cup whipping cream
- 2 tablespoons fresh tarragon, chopped
- Melt the butter in a large saucepan over moderate heat.
- Add the olive oil, onion and garlic and saute for a few minutes.
- Add the carrot to the pan and toss together until well coated.
- Add the lengths of fresh tarragon and toss together.
- Add a little salt and pepper, lower the heat and cover the vegetables with a piece of buttered wax paper or parchment paper.
- Press it down on top of the vegetables.
- Cover and let the vegetables cook over low heat for about 10 minutes.
- Remove the lid and the paper, add the broth and bring to a boil.
- Cook vegetables until soft.
- Remove and discard the tarragon stems.
- Using a hand-held blender or regular blender or food processor, blend the vegetables to a puree.
- When smooth, add the cream and reheat until quite hot.
- Serve with a little fresh tarragon for garnish.