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Tarragon Soup

Tarragon Soup

This delightful Tarragon Soup offers a velvety texture and an incredibly aromatic flavor profile, perfect for a light lunch or an elegant starter. A vibrant, soul-soothing vegan dish celebrating fresh, bright flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Appetizer
Cuisine: French
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1/2 cup dry white wine (optional)
  • 1/2 cup fresh tarragon leaves, roughly chopped
  • 1/4 cup unsweetened plant-based milk or cream
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • Fresh lemon juice, to taste

Method
 

  1. Prepare your vegetables: Wash and prepare all vegetables; dice onion and celery, mince garlic, cube potatoes, and chop tarragon.
  2. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and celery, cooking until softened. Add garlic and cook for another minute.
  3. Deglaze (optional): If using white wine, pour it into the pot and scrape up browned bits. Let it simmer for 2-3 minutes.
  4. Add potatoes and broth: Introduce diced potatoes and vegetable broth; bring to a gentle boil, then cover and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Incorporate tarragon: Remove from heat and stir in most of the tarragon leaves.
  6. Blend to perfection: Use an immersion blender to blend until creamy. If using a standard blender, be cautious with the hot liquid.
  7. Finish and season: Return to low heat, stir in plant-based milk or cream, and season with salt, pepper, nutmeg, and lemon juice.
  8. Serve: Ladle into bowls, garnish with reserved tarragon sprigs, and enjoy.

Notes

Ensure to use fresh tarragon for the best flavor. Adjust seasoning to taste and experiment with vegetable variations.