Parsnip and Carrot Soup With Tarragon
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon extra virgin olive oil
- 1medium onion, chopped
- 1leek, white and light green part only, halved lengthwise, cleaned and sliced or chopped
- Salt to taste
- 1pound carrots, peeled and diced
- 1pound parsnips, peeled, quartered, cored and diced
- ½pound Yukon gold potatoes, peeled and diced
- 2quarts water, chicken stock, or vegetable stock
- A bouquet garni made with a bay leaf and a couple of sprigs each tarragon, thyme and parsley
- Freshly ground pepper to taste
- 2tablespoons finely chopped tarragon
- Plain yogurt for garnish
Garnish
Nutritional analysis per serving (6 servings)
163 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 3 grams protein; 1266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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. 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.
- Step 2
Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups with a drizzle of yogurt swirled over the top and a sprinkling of tarragon.
- Advance preparation: You can make this a day or two ahead and reheat. The soup can be frozen, but you will need to blend it again when you thaw it.
Private Notes
Comments
To add flavor, add a chopped bulb of fennel to the mix of vegetables. Soups like these generally need some acid to bring out the flavor. I recommend a couple splashes of red wine vinegar or juice from a lemon, or both.
Nothing o write home about, until you add the fresh tarragon and yogurt; brought a tear to my eye, DELICIOUS!
Not much effort and so much healthy and light flavor of the fall vegetables! Dinner party guests raved. Perfect for multi course dinner in cold weather, without being heavy. I added a chopped apple while sautéing and think it was a good idea.
I find that the trick to this soup is to use quality, fresh carrots and parsnips since otherwise it can be bland (per some comments). I use a swirl of creme fraiche and tarragon or chives on top rather than going to the trouble of making the chips (although the crunchy texture contrast to the soup would be nice). Very nice as an amuse bouche thing in a small glass (as pictured)
This was very good! I loved the smooth texture and interesting flavor. I think next time, I'll add an apple as some reviewers suggested.
Yummy, nourishing, healthy and simple to make. Boom!
Advertisement