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.
|12 oz (350 g) carrots|
|2 sprigs fresh tarragon|
|1 small onion|
|outside leaves of a lettuce|
|2 oz (50 g) butter|
|1 level teaspoon sugar|
|3 level tablespoons double cream|
|salt and freshly milled black pepper|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia's Complete Illustrated Cookery Course
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
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Foil-baked Whole Fresh Salmon with Green Herb Mayonnaise
- Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping
- Home-made Pesto Sauce
Win an Induction Hob from Argos
Barbecue recipes: burgers, kebabs and the rest
27 Jul 2014 18:14
29 Jul 2014 10:29
|Food and travel||
Short break ideas
13 Jul 2014 08:31
29 Jul 2014 04:09
|Can Anyone Help?||
29 Jul 2014 04:15
17 Jul 2014 16:38
1lb loaf tin liners.
29 Jul 2014 18:15
03 Jul 2014 09:37