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spring vegetable soup with tarragon

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Spring Vegetable Soup with Tarragon

This delicate soup is designed to let the tender spring vegetables shine on their own.

Ingredients:

  • 7 cups water
  • 10 small red potatoes, quartered
  • 2 medium carrots, sliced 1/4 inch thick
  • 2 celery ribs, sliced 1/4 inch thick
  • 1 medium onion, coarsely chopped
  • 1 large leek, sliced 1/4 inch thick
  • 1/2 tablespoon kosher salt
  • 1 pound green beans, cut into 1-inch lengths, or frozen peas
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped tarragon
  • freshly ground pepper

Direction

  1. In a large pot, combine the water with the red potatoes, carrots, celery, onion, and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.
  2. Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.

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