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).
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