Creamy potato soup with smoked meat and tarragon

Name: Creamy potato soup with smoked meat and tarragon - Betina I.
Ingredients: 600; 700 g potatoes; 1 onion; 1 carrot; 1 celery stalk; salt and pepper to taste; dried tarragon; 3; 4 tablespoons of olive oil; smoked meat (I used ribs)

Soups - Creamy potato soup with smoked meat and tarragon by Betina I. - Recipia

Potato cream soup with smoked meat and tarragon As autumn arrives and the weather cools down, the desire for the warm comfort of a fragrant soup grows stronger. Potato cream soup with smoked meat and tarragon is a perfect choice for these days. This recipe is not just a simple meal, but a true hug in a bowl, full of rich flavors and a velvety texture. Moreover, it is easy to prepare, perfect for those who want to enjoy a quick and delicious meal. Preparation time: 10 minutes Cooking time: 40 minutes Total time: 50 minutes Number of servings: 4-6 Ingredients: - 600-700 g potatoes (choose floury potatoes that mash easily) - 1 medium onion - 1 carrot - 1 celery stalk (optional, but adds a special flavor) - 3-4 tablespoons olive oil (or sunflower oil, as preferred) - 200-250 g smoked meat (ribs, sausage, or smoked ham) - Salt and pepper to taste - Dried tarragon (or fresh, if available) - Approximately 1 liter of water Step by step: 1. Preparing the vegetables: Start by peeling the onion, carrot, and celery. Chop the onion finely and cut the carrot and celery into small cubes. These vegetables will form the base of the soup and will add depth of flavor, so do not skip this step. 2. Sautéing the vegetables: In a deep pot, add 3-4 tablespoons of olive oil and heat over medium heat. Add the onion, carrot, and celery and sauté for about 5-7 minutes until they become translucent. Do not let them brown, just allow them to release their aroma. 3. Adding the smoked meat: Once the vegetables are sautéed, add the smoked meat cut into pieces. Let it sweat for 3-4 minutes, stirring occasionally. The smoked meat will add a deep and savory flavor to the soup. 4. Boiling: Pour approximately one liter of water into the pot and let it simmer on low heat for 25 minutes. This time will allow the flavors to combine and develop. 5. Preparing the potatoes: During this time, peel the potatoes, wash them well, and cut them into cubes of about 2-3 cm. This size will help them cook evenly. 6. Adding the potatoes: After 25 minutes, add the potatoes to the pot. Let them boil together with the other ingredients on low heat until they become soft, about 15-20 minutes. Check the consistency with a fork - they should break apart easily. 7. Seasoning: Once the potatoes are cooked, remove the smoked meat from the pot to set aside. Add the dried tarragon and adjust with salt and pepper to taste. Let the soup come to a boil for 2-3 minutes. 8. Blending: Using an immersion blender, puree the soup until you achieve a smooth and creamy texture. If you do not have an immersion blender, you can transfer the soup to a countertop blender, being careful to let it cool slightly before blending. 9. Serving: Add the smoked meat back into the soup and stir. Serve the potato cream soup hot, garnished with a spoonful of sour cream and, if desired, with a few fresh tarragon leaves. A slice of toasted bread on the side will perfectly complement this dish. A brief history: Potato soup is a traditional recipe that has been prepared for generations, appreciated for its simplicity and comfort. The addition of smoked meat and tarragon brings a touch of refinement, transforming a classic recipe into a delicacy perfect for any meal. Practical tips: - Choosing the ingredients: Choose potatoes that are floury (for example, red potatoes), perfect for mashing. The smoked meat can vary according to personal preferences; try different types to find your favorite combination. - Variations: You can also add other vegetables, such as zucchini or leeks, to diversify the flavors. If you want a spicier soup, add a little chili pepper or paprika. - Frequently asked questions: - Can the soup be prepared in advance? Yes, the soup keeps well in the refrigerator for 2-3 days. Reheat gently before serving. - Can I use other herbs? Of course! Oregano or fresh parsley can add an interesting flavor. Nutritional benefits: This potato cream soup is not only delicious but also packed with nutrients. Potatoes are a good source of vitamins C and B6, potassium, and fiber, while the smoked meat adds protein and a savory taste. Tarragon is known for its digestive and anti-inflammatory properties. Serving suggestions: To turn the meal into a pleasant experience, serve the soup with a fresh green salad dressed with a simple olive oil and balsamic vinegar dressing. A warm drink, such as herbal tea or a dry white wine, will perfectly complement the soup's flavor. Savor every spoonful of this wonderful potato cream soup with smoked meat and tarragon, and let yourself be carried away by the warmth and comfort it offers. This is not just a recipe, but a story of autumn, full of flavors and unforgettable moments with loved ones!

Creamy potato soup with smoked meat and tarragon

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