Carrot Soup with Tarragon and Cream | Midwest Living
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Carrot Soup with Tarragon and Cream

Carrot Soup with Tarragon and Cream

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  • Makes: 8 servings
  • Yield: 7 1/2 cups
  • Hands On 35 mins
  • Total Time 50 mins

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Thickened with a little potato and flavored with leeks, shallot, white wine and the faintly anise-y herb tarragon, this sleeper hit of a soup is subtle, springy and unexpectedly special.

Ingredients

  • 3 tablespoons unsalted butter
  • 2 cups carrots, peeled and thinly sliced
  • 1 cup thinly sliced leek, white and light green parts only
  • 1/2 cup chopped russet potato
  • 1 large shallot, finely chopped
  • pinch kosher salt
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoons finely chopped fresh tarragon, plus extra for garnish (if desired)
  • 2 tablespoons dry white wine
  • 1 quart chicken broth
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon heavy cream

Directions

  1. In a 4-quart saucepan, melt butter over medium heat. Add carrots, leek, potato, shallot and a pinch of kosher salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
  2. Stir in garlic and tarragon; cook until fragrant, about 1 minute. Add wine, stirring until nearly evaporated, about 2 minutes. Add broth and bring to a boil. Reduce heat and simmer, covered, until carrots and potatoes are tender, about 10 minutes.
  3. Cool soup slightly. Puree using an immersion blender or transfer to a blender and puree in batches. Return soup to saucepan. Add 1/4 teaspoon kosher salt, the pepper and cream. Serve garnished with a tiny bit of snipped fresh tarragon, if desired.

Nutrition Facts

(Carrot Soup with Tarragon and Cream)

Servings Per Recipe 8, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 8, Niacin (mg) 0, sat. fat (g) 3, Riboflavin (mg) 0, Thiamin (mg) 0, sugar (g) 3, Potassium (mg) 212, fiber (g) 1, sodium (mg) 500, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 14, chol. (mg) 16, Fat, total (g) 5, vit. C (mg) 5, cal. (kcal) 84, vit. A (IU) 4930, iron (mg) 1, pro. (g) 1, calcium (mg) 25

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