Carrot and Tarragon Soup

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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