Carrot Soup with Tarragon and Cream

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.

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.

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.