Best Tarragon Celery Soup Recipes

TARRAGON-CELERY SOUP

Tarragon-Celery Soup image

Quick cream of celery soup with a lot of flavor and a small kick.

Provided by tomboy

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons salted butter
1 bunch celery, thinly sliced
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground white pepper
½ teaspoon dried tarragon
¼ teaspoon cayenne pepper, or to taste
2 cups milk
2 cups chicken broth
⅓ cup all-purpose flour
1 tablespoon cornstarch
¼ cup dry sherry

Steps:

Place a large pot over medium-low heat. Add butter and melt to coat the bottom of the pot. Add celery and onion; cook, stirring occasionally, until onion is translucent and celery is softened, 10 to 15 minutes. Keep the heat low enough so that the butter does not burn and onion does not brown or caramelize. Add garlic; cook and stir until aromatic, about 1 minute. Stir in salt, white pepper, tarragon, and cayenne.
Meanwhile, place a medium pot over very low heat. Add milk and chicken broth and allow to warm slowly. Do not allow to boil or scald.
Stir flour into the vegetable mixture until no dry flour remains. Pour in all but 1 cup of the warm liquid and bring to a low simmer.
Whisk cornstarch into the remaining cup of liquid until there are no lumps. Add the cornstarch mixture to the vegetables. Stir in sherry. Bring to a simmer and cook over low heat until warm throughout and slightly thickened, about 10 minutes.
Blend half of the soup in the bowl of a food processor or blender, then add back into the pot and serve.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 26.3 g, Cholesterol 28.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 7.3 g, SaturatedFat 5.3 g, Sodium 1454.8 mg, Sugar 9.8 g

CELERY SOUP WITH SOURDOUGH CROUTONS AND TARRAGON SWIRL

Celery Soup with Sourdough Croutons and Tarragon Swirl image

Provided by Bon Appétit Test Kitchen

Categories Bread Milk/Cream Blender Potato Appetizer Sauté Quick & Easy Yogurt Low Cal High Fiber Dinner Celery Healthy Tarragon Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 10

Ingredients

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.