Potato Soup with Tarragon

Potato soup with tarragon is a traditional recipe that brings a touch of warmth and comfort in every bowl. This soup, with rich flavors and simple ingredients, is perfect for chilly days or when you feel the need for a comforting meal. Whether you prepare it for a family dinner or to impress friends, here’s how to achieve a perfect result!

Preparation time:
- Prep: 15 minutes
- Cooking: 50 minutes
- Total: 1 hour and 5 minutes
- Servings: 4-6 servings

Ingredients:
- 1 large carrot (approximately 125-140 g)
- 1 small onion (approximately 50 g)
- 1/2 stalk of celery (approximately 30-40 g)
- 1/2 bell pepper (approximately 50 g)
- 2 tomatoes (approximately 200 g)
- 2 potatoes (approximately 250 g)
- 2 and a half teaspoons of dried tarragon
- Salt and vinegar to taste
- 1 tablespoon of olive or sunflower oil
- 1-1.5 liters of water

Preparation steps:

1. Preparing the vegetables:
Start by peeling and chopping all the vegetables. Dice the carrot, onion, celery, and bell pepper into small cubes, and peel and slice the tomatoes. The potatoes should be cut into equal-sized cubes to cook evenly.

2. Sautéing the vegetables:
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and carrot, letting them sauté for 2-3 minutes. This process will help develop the flavors and give a more vibrant color to the soup.

3. Adding water:
Once the vegetables have softened slightly, pour hot water into the pot, then add salt (you can also use Delikat or Knorr for a more intense flavor). Wait for it to reach a boiling point.

4. Including the vegetables:
When the water boils, add the bell pepper, celery, and tomatoes. Partially cover the pot with a lid and let it simmer on low heat for about 30 minutes. This will allow the flavors of the vegetables to blend together.

5. Adding the potatoes and tarragon:
After 30 minutes, add the diced potatoes and dried tarragon. The soup will take on a fresh and aromatic taste thanks to the tarragon. Let everything simmer for another 15-20 minutes until the potatoes are fully cooked.

6. Finalizing the soup:
Once all the vegetables are cooked, adjust the salt and add vinegar to taste. This will add a touch of acidity that balances the flavors. Let the soup boil for a few more minutes, then remove from heat.

7. Serving:
Serve the soup hot, with a spoonful of sour cream if you desire a creamier texture. Tarragon can be sprinkled on top as a garnish, adding a fresh and aromatic appearance.

Practical tips:
- About ingredients: Use fresh vegetables for the best flavors. If you don’t have dried tarragon, you can use fresh tarragon, but adjust the amount as the flavor is much more concentrated.
- Variations: You can add other vegetables, such as a smaller carrot or zucchini, to enrich the textures. Also, for a protein boost, you can add some cubes of chicken or smoked meat.
- Combinations: This soup pairs perfectly with a slice of fresh bread or crunchy croutons. You can also try a simple green salad for a refreshing contrast.

Nutritional benefits:
Potato soup with tarragon is an excellent choice for a healthy meal. Potatoes are a good source of carbohydrates, and the vegetables provide essential vitamins and fiber. Tarragon is known for its digestive and antioxidant properties.

Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen vegetables are a good option, but make sure they are cut into equal pieces for even cooking.
- How can I make the soup spicier? You can add a chopped hot pepper or chili flakes, depending on your preferences.
- How long does the soup keep? The soup keeps well in the refrigerator for 2-3 days. You can reheat it in the microwave or on the stove.

Potato soup with tarragon is more than just a simple recipe; it’s a culinary journey that will fill your heart and stomach with joy. Try it and add your own variations!