Parsnip, Carrot and Tarragon Soup

Name: Parsnip, Carrot and Tarragon Soup
Total time: 3600 s
Yield: 16 demitasse servings or 8 bowls
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 leek, white and light green part only, cleaned and sliced; Salt to taste; 1 pound carrots, peeled and diced; 1 pound parsnips, peeled, quartered, cored and diced; 1/2 pound Yukon gold potatoes, peeled and diced; 2 quarts water, chicken stock, or vegetable stock; 1 bay leaf and a couple of sprigs each tarragon, thyme and parsley; Freshly ground pepper to taste; Cayenne pepper, to taste; 2 tablespoons finely chopped tarragon; Plain yogurt for garnish

Ricardo @tallcook

Manhattan, New York, United States

I like to serve this soup warm or cold in small glasses as amuse-bouche. I prefer it mild in order to taste the subtlety of the ingredients but if you and your guests are into bolder flavors, add cayenne or hot sauce.

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

1 hour

16 demitasse servings or 8 bowls

1 tablespoonolive oil
1medium onion, chopped
1leek, white and light green part only, cleaned and sliced
Salt to taste
1 poundcarrots, peeled and diced
1 poundparsnips, peeled, quartered, cored and diced
1/2 poundYukon gold potatoes, peeled and diced
2 quartswater, chicken stock, or vegetable stock
1bay leaf and a couple of sprigs each tarragon, thyme and parsley
Freshly ground pepper to taste
Cayenne pepper, to taste
2 tablespoonsfinely chopped tarragon
Plain yogurt for garnish

Saved

Steps

1 hour

1

Make a bouquet garni with the bay leaf and herbs. Set aside.
2

Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leek and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the carrots, parsnips and a generous pinch of salt, cover partially and cook for another 5 to 10 minutes, stirring often, until the vegetables are tender and fragrant.
3

Add the potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
4

Blend the soup with an immersion blender. The soup should be very smooth. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper and Cayenne pepper (if desired), and heat through.
5

Serve in small bowls or espresso cups with a drizzle of yogurt swirled over the top and a sprinkling of tarragon.