Spring Vegetable Soup with Tarragon
- ACTIVE: 25 MIN
- TOTAL TIME: 1 HR 10 MIN
- SERVINGS: 4
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, Stéphane Vivier purees the soup and serves it chilled with the freshest herbs he can find.
- 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
- 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.
- Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.
Crisp Chardonnay, such as one from Carneros in Northern California.
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