Spring Vegetable Soup with Tarragon

5210 Ratings
  • 5 0
  • 4 5209
  • 3 0
  • 2 1
  • 1 0

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. More Vegetable Soup Recipes

By Stéphane Vivier
April 2008

Gallery

Credit: © Quentin Bacon

Recipe Summary

active:
25 mins
total:
1 hr 10 mins
Yield:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Advertisement
© Copyright 2022 Food & Wine. All rights reserved. Printed from https://www.foodandwine.com 06/30/2022