Carrot And Tarragon Soup Food

CARROT SOUP WITH ORANGE & TARRAGON

Steps:

• In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving.

CELERY AND CARROT SOUP

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
• Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

CARROT SOUP WITH ORANGE AND TARRAGON

Steps:

• Melt butter in heavy large pot over medium heat. Add carrots and onion; sauté until onion is soft, about 8 minutes. Add broth; cover and bring to boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes.
• Working in batches, puree soup in blender until very smooth. Return soup to pot. Stir in orange juice, brandy, and chopped tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Garnish soup with tarragon sprigs and serve.

CARROT AND TARRAGON SOUP

Steps:

• Melt the butter in a large saucepan over moderate heat.
• Add the olive oil, onion and garlic and saute for a few minutes.
• Add the carrot to the pan and toss together until well coated.
• Add the lengths of fresh tarragon and toss together.
• Add a little salt and pepper, lower the heat and cover the vegetables with a piece of buttered wax paper or parchment paper.
• Press it down on top of the vegetables.
• Cover and let the vegetables cook over low heat for about 10 minutes.
• Remove the lid and the paper, add the broth and bring to a boil.
• Cook vegetables until soft.
• Remove and discard the tarragon stems.
• Using a hand-held blender or regular blender or food processor, blend the vegetables to a puree.
• When smooth, add the cream and reheat until quite hot.
• Serve with a little fresh tarragon for garnish.

TARRAGON CARROTS

Steps:

• Cook carrots in salted water until tender, drain.
• Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
• Place carrots in a serving dish, pour butter over them and toss.

ROASTED RED BELL PEPPER AND CARROT SOUP WITH 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.

SUMMER CARROT, TARRAGON & WHITE BEAN SOUP

Steps:

• Heat the oil over a medium heat in a large pan and fry the leeks and carrots for 5 mins to soften.
• Pour over the stock, stir in the garlic, the beans with their liquid, and three-quarters of the tarragon, then cover and simmer for 15 mins or until the veg is just tender. Stir in the remaining tarragon before serving.

PARSNIP AND CARROT SOUP WITH TARRAGON

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.