Tarragon Vegetable Broth Recipes

TARRAGON VEGETABLE BROTH

Steps:

• Combine carrots, celery, onion, leek, tomato, peppercorns, garlic, and water in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook for 45 minutes. Add the wine, vinegar, and thyme; cook for 15 minutes more. Remove from heat. Add tarragon, and allow to cool to room temperature. Strain just before using. The broth can be stored refrigerated in an airtight container for up to 3 days.

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.

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.