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
- Buttermilk Scones with Cheshire Cheese and Chives
- Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping
- Foil-baked Whole Fresh Salmon with Green Herb Mayonnaise
Autumn apple recipes
For soggy bottom
31 Oct 2014 23:12
31 Oct 2014 16:29
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
27 Oct 2014 10:55
|Can Anyone Help?||
01 Nov 2014 11:23
21 Oct 2014 19:59
31 Oct 2014 10:17
28 Oct 2014 21:33