Parsnip and Carrot Soup With Tarragon and Extra Virgin Olive Oil

Home > News & Articles > Recipes / Dish type > Parsnip and Carrot Soup With Tarragon and Extra Virgin Olive Oil

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

Ingrediends

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 leek, white and light green part only, halved lengthwise, cleaned and sliced or chopped

Salt to taste

1 pound carrots, peeled and diced

1 pound parsnips, peeled, quartered, cored and diced

1/2 pound Yukon gold potatoes, peeled and diced

2 quarts 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

Plain yogurt for garnish

2 tablespoons finely chopped tarragon

Method

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.

Yield: 16 demitasse servings or 8 bowls

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.

Nutritional information per serving (8 servings): 116 calories; 2 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 24 grams carbohydrates; 6 grams dietary fiber; 57 milligrams sodium (does not include salt to taste); 2 grams protein

Nutritional information per serving (16 servings): 58 calories; 1 gram fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 12 grams carbohydrates; 3 grams dietary fiber; 28 milligrams sodium (does not include salt to taste); 1 gram protein.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Source nytimes

Parsnip and Carrot Soup With Tarragon and Extra Virgin Olive Oil, 4.8 out of 10 based on 12 ratings

Post Views


659
VN:F [1.9.22_1171]
Rating: 4.8/10 (12 votes cast)
VN:F [1.9.22_1171]
Rating: +2 (from 4 votes)

Leave a Reply

Your email address will not be published. Required fields are marked *