Return to listing

Carrot and Tarragon Soup

This is a delicious, summery soup, but it can be made in the winter with two finely chopped leeks instead of the lettuce leaves.

Don't be tempted to use stock, as this detracts from the fresh flavour of the carrots.

 
 

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia's Complete Illustrated Cookery Course

Method

First wash and scrape the carrots and slice them thinly, then chop the onion and lettuce fairly small. In a heavy-based saucepan gently melt the butter and soften the onion in it for a minute or two, then add the carrots and lettuce, stirring to get a good coating of butter. Now put a lid on and let the vegetables gently sweat for 10 minutes.

Next, strip the leaves from the tarragon, pop them in, then add 1½ pints (850 ml) boiling water, the sugar and a seasoning of salt and pepper. When it returns to simmering point, put a lid on and simmer very gently for 25 minutes.

Now either liquidise or sieve the soup, taste to check the seasoning and reheat gently, stirring in the cream just before serving.

 

Return to Homepage
Have you looked at the Delia Online Cookery School
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Cake cookery
21 May 2013 16:03
Fresh Week Fresh Express
20 May 2013 21:15
Coffee Break Chef protege
21 May 2013 13:50
Food and travel Norwich Lunch
20 Apr 2013 08:44
Ingredients Minced Chicken
21 May 2013 09:22
Can Anyone Help? Turkish Delight
21 May 2013 16:01
Books You cannot be serious
21 May 2013 07:12
Equipment Equipement
21 May 2013 11:48
Gardening Tree Lilies
18 May 2013 21:21
 
NetObserver
CMS solutions by REDtechnology.com