4.3 4

Spring Vegetable Soup with Tarragon

Good News This light soup is laden with nutrient-dense root vegetables like potatoes (vitamin C), carrots (beta-carotene) and onions (chromium, which helps maintain blood sugar levels). In the summer, Stephane Vivier purees the soup and serves it chilled with the freshest herbs he can find.


slideshow  More Vegetable Soup Recipes


  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 7 cups water
  • 10 small red potatoes, quartered
  • 2 medium carrots, sliced 1/4 inch thick
  • 2 celery ribs, sliced 1/4 inch thick
  • 1 medium onion, coarsely chopped
  • 1 large leek, sliced 1/4 inch thick
  • 1/2 tablespoon kosher salt
  • 1 pound green beans, cut into 1-inch lengths, or frozen peas
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped tarragon
  • Freshly ground pepper


  1. In a large pot, combine the water with the red potatoes, carrots, celery, onion and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.
  2. Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.


One Serving 163 cal, 0.5 gm fat, 0 gm sat fat, 36 gm carb, 6.8 gm fiber.

Suggested Pairing

Crisp Chardonnay, such as one from Carneros in Northern California.

Contributed By Photo © Quentin Bacon Published April 2008

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


504598 2013-12-06 Stéphane Vivier spring|well-being|easter|beans-grains-and-legumes|soups-and-stews|4|basic-easy|healthy|vegetarian|weeknight-dinner|lunch april-2008,Stephane Vivier,spring vegetable soup,root vegetable soup with tarragon,potato and carrot soup,pureed vegetables recipes,spring-vegetable-soup-with-tarragon 504598