Parsnip, Carrot and Tarragon Soup
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.
Parsnip, Carrot and Tarragon Soup
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.
Cooking Instructions
- 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.
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