Best Tarragon Vegetable Broth Recipes

Tuna in Tomato-Tarragon Broth image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

6 tuna fillets (about 5 ounces each)
Salt and freshly ground black pepper
1 tablespoon olive oil
1 cup reduced-sodium vegetable or chicken broth
1 cup diced Roma tomatoes
1/4 cup minced shallots
2 tablespoons freshly chopped tarragon leaves
1 cup rice, regular or instant, cooked according to package directions
2 tablespoons butter

Steps:

Season both sides of tuna with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add tuna to hot pan and cook 2 minutes per side, until golden brown.
In a medium bowl, combine broth, tomatoes, shallots, and tarragon. Add mixture to skillet and bring to a simmer. Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish). Finish the sauce with butter. Serve 4 tuna fillets with all of the sauce and rice. Reserve the remaining tuna for melts, if desired.

Roasted Red Bell Pepper and Carrot Soup With Tarragon image

Provided by swissms

Categories Vegetable

Time 1h45m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons olive oil
2 tablespoons unsalted butter
2 red bell peppers, cored, seeded, and chopped
4 medium carrots, chopped
1 large yellow onion, chopped
4 shallots, chopped
1 pear, peeled, cored, and chopped
3 garlic cloves, chopped
6 cups chicken broth or 6 cups vegetable broth
4 red bell peppers, roasted, peeled, cored, seeded, and chopped
1/2 teaspoon crushed red pepper flakes (to taste)
1/8 teaspoon cayenne pepper
2 teaspoons sea salt, plus more to taste
1 teaspoon fresh ground black pepper, plus more to taste
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon

Steps:

Melt the olive oil and butter together in a large saucepan over medium heat. Add the raw bell peppers, carrots, onion, shallots and pear. Reduce the heat to low, and cook the vegetables for 12 to 15 minutes, stirring often until very soft. Add the garlic, and cook for several minutes longer, being careful not to let the garlic burn.
Add the broth, roasted peppers, crushed red pepper, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper to the saucepan, and stir to mix. Bring the broth to a low boil over high heat. Reduce the heat to low and simmer the soup for about 30 minutes. Cool slightly.
Working in batches if necessary, pour the soup into the bowl of a food processor or the jar of a blender fitted with a metal blade, and puree until smooth. (Or puree the soup directly in the pot using an immersion blender.) Pour the soup back into the pot in which you cooked it. Stir in the tarragon, season with additional salt and pepper if desired. Serve hot or chilled. This soup, refrigerated in an airtight container, will keep for several days. It also freezes well.

Nutrition Facts : Calories 243.8, Fat 14.9, SaturatedFat 4.2, Cholesterol 10.2, Sodium 1573.6, Carbohydrate 22.6, Fiber 5, Sugar 11.4, Protein 7.6

Tarragon Vegetable Broth image

Provided by Martha Stewart

Yield Makes about 3 cups

Number Of Ingredients 12

2 small carrots, peeled and coarsely chopped
2 medium stalks celery, peeled and coarsely chopped
1 small onion, coarsely chopped
1 medium leek, coarsely chopped and well washed
1 medium ripe tomato, coarsely chopped
15 whole black peppercorns
2 medium cloves garlic
3 cups water
3/4 cup dry white wine
1/4 cup white-wine vinegar
2 sprigs fresh thyme
1 sprig fresh tarragon

Steps:

Combine carrots, celery, onion, leek, tomato, peppercorns, garlic, and water in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook for 45 minutes. Add the wine, vinegar, and thyme; cook for 15 minutes more. Remove from heat. Add tarragon, and allow to cool to room temperature. Strain just before using. The broth can be stored refrigerated in an airtight container for up to 3 days.