CARROT AND TARRAGON SOUP

Carrot and Tarragon Soup image

Provided by Whisper

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 lbs carrots, scraped and sliced
4 sprigs fresh tarragon
salt
fresh ground pepper, to taste
4 cups vegetable broth or 4 cups chicken broth
1/4 cup whipping cream
2 tablespoons fresh tarragon, chopped

Steps:

Melt the butter in a large saucepan over moderate heat.
Add the olive oil, onion and garlic and saute for a few minutes.
Add the carrot to the pan and toss together until well coated.
Add the lengths of fresh tarragon and toss together.
Add a little salt and pepper, lower the heat and cover the vegetables with a piece of buttered wax paper or parchment paper.
Press it down on top of the vegetables.
Cover and let the vegetables cook over low heat for about 10 minutes.
Remove the lid and the paper, add the broth and bring to a boil.
Cook vegetables until soft.
Remove and discard the tarragon stems.
Using a hand-held blender or regular blender or food processor, blend the vegetables to a puree.
When smooth, add the cream and reheat until quite hot.
Serve with a little fresh tarragon for garnish.