Steps
- 1
In a soup kettle or Dutch oven, combine the first eight ingredients; simmer for 30 minutes or until vegetables are tender.
- 2
Remove bay leaves, Let cool for 20 minutes.
- 3
Puree in small batches in a blender; return to kettle.
- 4
Add cream, tarragon and pepper; heat through.
- 5
YIELD: 12 servings (3 quarts).
Keywords
Similar Recipes
More Recipes
-

Deepa Rupani
-

Lakshmi Sridharan Ph D
-

Maya’s Wine Bar & Kitchen
-

Maya’s Wine Bar & Kitchen
-

Madhumita Bishnu
-

Shital Jataniya
-

QUEEN OF THE KITCHEN
-

Instant Pot: Homemade Orange Curd 🍊
Þór Jórmundurssón
-

Brady Davis -

Josie
-

Spicy 3 cheese Jalopena Poppers
Crystal Rios
-

leighangirl3 -

faye-louise -

Kyfan -

ohalloranmike -

Chocolate chip banana cakechips
mizzfrannipopz
https://cookpad.wasmer.app/us/recipes/386314









Comments