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Parsnip and Carrot Soup With Tarragon

5.0(177)

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.

by Martha Rose Shulman

Open original recipe

FrenchDinner, Lunch, Appetizer, Main Course

Servings

16 demitasse servings or 8 bowls

Total time

Calories / serving

163 kcal

Ingredients (12)

serves

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

Instructions (2 steps)

01Heat 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.

02Blend 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.

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