Potato soup with tarragon

Name: Potato soup with tarragon - Sanziana O.
Ingredients: 1 onion; 3 tablespoons of vegetables for Kotanyi soup (or carrots; celery; and parsnip); 2 potatoes; 5 tablespoons of sour cream; 1 tablespoon of flour; 1/2 teaspoon of mustard; tarragon in vinegar; salt; pepper; 1 liter of chicken or vegetable broth or 1 cube of Maggi Bouillon.

Soups - Potato soup with tarragon by Sanziana O. - Recipia

Potato soup with tarragon - A comforting delicacy from the heart of our kitchen Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4-6 Potato soup with tarragon is a classic dish, highly appreciated, that reminds us of family meals on warm spring days. This soup is not just a simple dish, but a true journey into the world of flavors and culinary traditions. Tarragon, with its distinctive taste, is the key ingredient that transforms this soup into an unforgettable experience. Necessary ingredients: - 1 large onion - 3 tablespoons of dried vegetables for soup (or 2 carrots, 1 celery, and 1 parsnip) - 2 medium potatoes - 1 liter of chicken or vegetable broth (or 1 cube of Maggi Bouillon) - 5 tablespoons of sour cream - 1 tablespoon of flour - 1/2 teaspoon of mustard - Tarragon in vinegar (to taste) - Salt and pepper (to taste) - 2 tablespoons of olive or sunflower oil - Water (optional, for adjusting consistency) Preparing the ingredients: 1. Onion: Peel the onion, wash it well, and chop it finely. The onion will bring a sweet and aromatic taste to the soup, so make sure it is fresh. 2. Potatoes: Peel the potatoes and cut them into cubes of about 1-1.5 cm. They will give the soup consistency and will combine perfectly with the other ingredients. 3. Vegetables: If using dried vegetables, ensure they are of good quality. If you choose fresh vegetables, peel them and cut them into small cubes. Preparing the soup: 1. Sautéing the onion: In a large pot, heat the oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes glassy. It is important not to brown it, but just to soften it slightly, to release its flavors. 2. Adding the vegetables: Once the onion is ready, add the dried vegetables (or fresh ones) and mix well. This step will enhance the flavor and add a rich taste to the soup. 3. Broth and potatoes: Pour the chicken or vegetable broth into the pot, then add the chopped potatoes. Let it boil over medium heat for 10-15 minutes until the potatoes become tender. 4. Preparing the sour cream sauce: In a small bowl, combine the flour with the sour cream and mustard. Gradually add a few tablespoons of warm broth, stirring constantly to avoid lumps. When you achieve a smooth paste, pour it into the pot, mixing well. 5. Final boiling: Allow the soup to simmer on low heat for another 5 minutes, stirring occasionally. Add salt, pepper, and tarragon in vinegar to taste. If you want a more sour soup, feel free to add more vinegar. Serving the soup: Potato soup with tarragon is served warm, alongside a slice of fresh bread or polenta. You can also pair it with a crunchy green salad to add a pleasant contrast of textures. A wonderful idea is to add some toasted bread croutons on top for extra crunchiness. Useful tips: - Flour and sour cream: Ensure the sour cream is at room temperature to avoid curdling. If you want a lighter version, you can use light sour cream. - Variations: You can also add other vegetables, such as zucchini or tomatoes, to diversify the flavor. Additionally, if you want a heartier soup, add some strips of chicken or turkey meat. - Fresh tarragon: If you have access to fresh tarragon, use it instead of the vinegar one. The flavor will be much more intense and will give the soup a special taste. Nutritional information (per serving): - Calories: approximately 220 kcal - Protein: 5 g - Fat: 10 g - Carbohydrates: 30 g - Fiber: 3 g Potato soup with tarragon is not just a delicious dish, but also a healthy choice, rich in vitamins and minerals. This is a perfect recipe for cool days, bringing a feeling of comfort and warmth. So, don't hesitate to try it and share it with your loved ones! Frequently asked questions: 1. Can I use frozen vegetables? Yes, frozen vegetables are an excellent option, especially if you don't have fresh ones on hand. 2. How can I make this soup vegetarian? Use vegetable broth instead of chicken broth and ensure all ingredients are plant-based. 3. How long can the soup be stored in the fridge? The soup can be stored in the fridge for 3-4 days, and in the freezer, it can last up to 3 months. Now that you have all the necessary details, all that's left is to get cooking and enjoy this delicious potato soup with tarragon! Bon appétit!