CELERY SOUP WITH SOURDOUGH CROUTONS AND TARRAGON SWIRL

Celery Soup with Sourdough Croutons and Tarragon Swirl image

Provided by Bon Appétit Test Kitchen

Yield Makes 6 first-course servings

Number Of Ingredients 10

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3 teaspoons olive oil, divided
6 green onions, chopped
4 cups sliced celery with leaves (about 1 pound)
4 cups low-salt chicken broth
12 ounces white-skinned potatoes (about 2 medium), peeled, cut into 1-inch pieces
1/4 teaspoon celery seeds
3 tablespoons whipping cream
3/4 cup 1/3-inch cubes sourdough baguette (about 1 1/2 ounces)
2 tablespoons plain nonfat yogurt
1 teaspoon minced fresh tarragon plus 6 sprigs for garnish

Steps:

Heat 1 teaspoon olive oil in large pot over medium-high heat. Add chopped green onions; sauté 2 minutes. Add sliced celery with leaves, low-salt chicken broth, whiteskinned potato pieces, and celery seeds; bring to boil. Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes.
Working in batches, puree soup in blender until smooth. Return puree to pot. Stir in 3 tablespoons whipping cream. Season to taste with salt and freshly ground black pepper.
Heat remaining 2 teaspoons olive oil in small nonstick skillet over medium high heat. Add sourdough baguette cubes; sauté until brown and crisp, 3 to 4 minutes. Season croutons to taste with salt and freshly ground black pepper.
Mix 2 tablespoons plain nonfat yogurt and 1 teaspoon minced fresh tarragon in small bowl. Rewarm soup. Divide soup equally among 6 bowls. Drizzle each serving with tarragon yogurt sauce. Sprinkle each serving with sourdough croutons. Garnish with tarragon sprigs and serve immediately.