Carrot and Tarragon Soup

This recipe is served at Ballymaloe House in County Cork, Ireland. Found in New Celtic Cooking by Kathleen Sloan-McIntosh and Ted McIntosh.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 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
•  salt
•  fresh ground pepper, to taste
• 4  cups vegetable broth or 4  cups chicken broth
• 1⁄4 cup  whipping cream
• 2  tablespoons fresh tarragon, chopped

Directions

1. Melt the butter in a large saucepan over moderate heat.
2. Add the olive oil, onion and garlic and saute for a few minutes.
3. Add the carrot to the pan and toss together until well coated.
4. Add the lengths of fresh tarragon and toss together.
5. Add a little salt and pepper, lower the heat and cover the vegetables with a piece of buttered wax paper or parchment paper.
6. Press it down on top of the vegetables.
7. Cover and let the vegetables cook over low heat for about 10 minutes.
8. Remove the lid and the paper, add the broth and bring to a boil.
9. Cook vegetables until soft.
10. Remove and discard the tarragon stems.
11. Using a hand-held blender or regular blender or food processor, blend the vegetables to a puree.
12. When smooth, add the cream and reheat until quite hot.
13. Serve with a little fresh tarragon for garnish.