PARSNIP AND CARROT SOUP WITH TARRAGON

Parsnip and Carrot Soup With Tarragon image

A fragrant soup that lets the flavor of the vegetables shine through. Parsnips contribute sweetness and texture to this fragrant soup. I used water, not stock, and the flavor of the vegetables shines through.

Provided by Martha Rose Shulman

Categories dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield 16 demitasse servings or 8 bowls

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
1 pound carrots, peeled and diced
1 pound parsnips, peeled, quartered, cored and diced
1/2 pound Yukon gold potatoes, peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each tarragon, thyme and parsley
Freshly ground pepper to taste
2 tablespoons finely chopped tarragon
Plain yogurt for garnish

Steps:

Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leek and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the carrots, parsnips and a generous pinch of salt, cover partially and cook for another 5 to 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups with a drizzle of yogurt swirled over the top and a sprinkling of tarragon.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 3 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1261 milligrams, Sugar 9 grams