Parsnip And Carrot Soup With Tarragon Recipe

Name: Parsnip And Carrot Soup With Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, chopped; 1 leek, white and light green part only, halved lengthwise, cleaned and sliced or chopped; 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; A bouquet garni made with a bay leaf and a couple of sprigs each tarragon, thyme and parsley; Freshly ground pepper to taste; Plain yogurt for garnish; 2 tablespoons finely chopped tarragon

Servings: persons

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green part only, halved lengthwise, cleaned and sliced or chopped
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
A bouquet garni made with a bay leaf and a couple of sprigs each tarragon, thyme and parsley
Freshly ground pepper to taste
Plain yogurt for garnish
2 tablespoons finely chopped tarragon

1
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.
2
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.
3
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.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, chopped, 1 leek, white and light green part only, halved lengthwise, cleaned and sliced or chopped, Salt to taste, and more.

Yes, Parsnip And Carrot Soup With Tarragon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parsnip And Carrot Soup With Tarragon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions