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.

Source: Midwest Living

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Recipe Summary

hands-on:
35 mins
total:
50 mins
Servings:
8
Yield:
7 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

84 calories; fat 5g; cholesterol 16mg; saturated fat 3g; carbohydrates 8g; mono fat 1g; insoluble fiber 1g; sugars 3g; protein 1g; vitamin a 4929.7IU; vitamin c 4.9mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 14.1mcg; sodium 500mg; potassium 212mg; calcium 25mg; iron 0.5mg.
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