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Parsnip and Carrot Soup With Tarragon

A fragrant soup that lets the flavor of the vegetables shine through.

Parsnip-and-Carrot-Soup-With-Tarragon

Parsnips contribute sweetness and texture to this fragrant soup. I used water, not stock, and the flavor of the vegetables shines through.

Ingredients

  • 1tablespoon extra virgin olive oil
  • 1medium onion, chopped
  • 1leek, white and light green part only, halved lengthwise, cleaned and sliced or chopped
  • Salt to taste
  • 1pound carrots, peeled and diced
  • 1pound parsnips, peeled, quartered, cored and diced
  • ½pound Yukon gold potatoes, peeled and diced
  • 2quarts water, chicken stock, or vegetable stock
  • A bouquet garni made with a bay leaf and a couple of sprigs each tarragon, thyme and parsley
  • Freshly ground pepper to taste
  • 2tablespoons finely chopped tarragon

Garnish

  • Plain yogurt for garnish
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        154 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 3 grams protein; 653 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

16 demitasse servings or 8 bowls

Preparation

  1. 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.
  2. 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.
  • Advance preparation: You can make this a day or two ahead and reheat. The soup can be frozen, but you will need to blend it again when you thaw it.

1 hour

Dining and Cooking