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Spring Vegetable Soup with Tarragon
© Quentin Bacon

Spring Vegetable Soup with Tarragon

  • ACTIVE: 25 MIN

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.

  1. 7 cups water
  2. 10 small red potatoes, quartered
  3. 2 medium carrots, sliced 1/4 inch thick
  4. 2 celery ribs, sliced 1/4 inch thick
  5. 1 medium onion, coarsely chopped
  6. 1 large leek, sliced 1/4 inch thick
  7. 1/2 tablespoon kosher salt
  8. 1 pound green beans, cut into 1-inch lengths, or frozen peas
  9. 2 tablespoons chopped parsley
  10. 1 tablespoon chopped tarragon
  11. 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.
Notes 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.

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