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Spring Vegetable Soup with Tarragon

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Spring Vegetable Soup with Tarragon

  • healthy HEALTHY
  • Vegetarian VEGETARIAN
ACTIVE TIME: 25 MIN
TOTAL TIME: 1 HR 10 MIN
SERVES: 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.
ingredients
  • 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
directions
  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.

WINE Crisp Chardonnay: 2006 HdV De La Guerra.

Recipe by Stéphane Vivier
From Healthy Dishes That Won’t Weigh You Down
This recipe originally appeared in April, 2008.