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Celery and Tarragon Soup

INGREDIENTS:

1 large celery chopped into small pieces and washed.
2 onions peeled and diced into small pieces
1 parsnip peeled and chopped fine or 1 large potato chopped fine and peeled.
1 garlic clove chopped finely
1 teaspoon of dry tarragon or fresh tarragon chopped finely
salt and pepper to taste
1 1/2 pints–750 ml of chicken stock. I use homemade but a good quality cube will do. You can also use a vegetable stock or cube.
1 oz butter or 2 tablespoons olive oil to fry and soften the vegetables

DIRECTIONS:

Put the butter or olive oil into a large pan and heat very gently.
Add the onions, garlic and parsnip/potato and cook gently for 10 minutes. This can be done with the lid on so the vegetables sweat.
Add the celery and cook /sweat for 10 minutes.
Add the stock, salt and pepper to taste, tarragon and cook for about 15 minutes until all the vegetables are tender.
Put half of the soup in a blender and puree.
Return this to the pan and stir and heat and serve.
Garnish with fresh tarragon or a swirl of cream or natural yogurt.

Variations

Blend the whole soup and stir in a small carton of cream and heat gently.
Sprinkle with chopped walnuts.
Grate some fresh nutmeg onto the soup.
Hope you enjoy this soup.
Thanks for reading

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