Tarragon cream soup – a flavorful delicacy that combines the natural essences of vegetables with the unmistakable freshness of tarragon. This ingredient, used since ancient times, enriches dishes with a slightly spicy note and a distinctive aroma, making this soup a true treat for the taste buds.
In this recipe, I propose two serving options: a simple cream soup, perfect for a light dinner, and a heartier version with boiled rice, ideal for cool days. So, get ready to explore the rich flavors of this soup!
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4-6
Ingredients:
- 1 tablespoon Riso Scotti rice oil
- 2 tablespoons butter
- 1 large onion, sliced
- 400 g potatoes, peeled and sliced
- 200 g carrots, peeled and chopped
- 200 g celery, peeled and sliced
- 800 ml vegetable broth
- Fresh tarragon, chopped (optional, more for a stronger flavor)
- Nutmeg, freshly grated, to taste
- Salt, to taste
- White pepper, ground, to taste
- 500 ml cream
- 1-2 teaspoons lemon juice
- Croutons, for serving
Preparation:
1. Heat the oil and butter: In a large pot, add the rice oil and butter. Heat over medium heat until the butter is completely melted and a light foam forms.
2. Sauté the onion: Add the sliced onion and sauté for 4-5 minutes until it becomes translucent. It is essential not to fry it too hard, as you want to preserve the natural sweetness of this ingredient.
3. Add the vegetables: Include the potatoes, carrots, and celery in the pot. Mix well and let them sweat over low heat for about 10 minutes, stirring occasionally, until they become almost tender. This step allows the vegetables to develop their flavors.
4. Cook the rice: Meanwhile, cook the rice according to the package instructions. Riso Scotti round grain rice is ideal for this recipe, as it absorbs flavors well and becomes soft and creamy.
5. Add the vegetable broth: After the vegetables have sweated, pour the vegetable broth into the pot. Sprinkle in the nutmeg, chopped fresh tarragon, salt, and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes until the vegetables are very tender.
6. Blend into puree: Once the vegetables are cooked, let the mixture cool slightly to avoid splattering. Then, use a blender to turn the mixture into a fine puree. If you prefer a more rustic texture, you can leave it slightly chunkier.
7. Incorporate the cream: Transfer the puree back into the pot and add the cream. Mix well and heat over low heat, making sure not to let the soup boil. Taste and adjust the seasoning with salt, pepper, and lemon juice, adding acidity and freshness to the dish.
8. Serve with style: The tarragon cream soup can be served in deep bowls, drizzled with a few fresh tarragon leaves for an attractive appearance. Add crispy croutons on top for a pleasant contrast of textures. If you chose the rice version, stir the cooked rice into the soup just before serving to create a hearty meal.
Useful tips:
- Choosing ingredients: Use fresh, seasonal vegetables to achieve a soup with a more vibrant taste. Fresh tarragon is preferred, but you can also use dried tarragon, adjusting the quantity as it is more concentrated.
- Variations: You can experiment with other vegetables, such as zucchini or leeks, adding them at the same stage as the other vegetables.
- Recommended drinks: This cream soup pairs wonderfully with a dry white wine or a refreshing green tea, which will complement the delicate flavors of the tarragon.
Nutritional benefits:
Tarragon cream soup is an excellent source of vitamins and minerals, thanks to the vegetables used. Potatoes provide complex carbohydrates, carrots are rich in beta-carotene, and celery adds a note of freshness and is low in calories. Tarragon, besides its distinctive aroma, is known for its antioxidant and anti-inflammatory properties.
Calories:
A serving of tarragon cream soup (without rice) contains approximately 250-300 calories, depending on the amount of cream used. If you add rice, the calorie value will increase, but so will the nutritional intake.
Frequently asked questions:
- Can I replace the cream? Yes, you can use a plant-based cream alternative or coconut milk for a vegan version.
- How can I store the soup? The soup keeps well in the refrigerator, in an airtight container, for 3-4 days. It can be frozen for later use, but it is recommended not to add the cream before freezing.
I invite you to try this delicious tarragon cream soup recipe and enjoy its comforting flavors. It's perfect for both a family meal and to impress guests! Don't forget to share your impressions and explore the version that suits you best. Enjoy your meal!
In this recipe, I propose two serving options: a simple cream soup, perfect for a light dinner, and a heartier version with boiled rice, ideal for cool days. So, get ready to explore the rich flavors of this soup!
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4-6
Ingredients:
- 1 tablespoon Riso Scotti rice oil
- 2 tablespoons butter
- 1 large onion, sliced
- 400 g potatoes, peeled and sliced
- 200 g carrots, peeled and chopped
- 200 g celery, peeled and sliced
- 800 ml vegetable broth
- Fresh tarragon, chopped (optional, more for a stronger flavor)
- Nutmeg, freshly grated, to taste
- Salt, to taste
- White pepper, ground, to taste
- 500 ml cream
- 1-2 teaspoons lemon juice
- Croutons, for serving
Preparation:
1. Heat the oil and butter: In a large pot, add the rice oil and butter. Heat over medium heat until the butter is completely melted and a light foam forms.
2. Sauté the onion: Add the sliced onion and sauté for 4-5 minutes until it becomes translucent. It is essential not to fry it too hard, as you want to preserve the natural sweetness of this ingredient.
3. Add the vegetables: Include the potatoes, carrots, and celery in the pot. Mix well and let them sweat over low heat for about 10 minutes, stirring occasionally, until they become almost tender. This step allows the vegetables to develop their flavors.
4. Cook the rice: Meanwhile, cook the rice according to the package instructions. Riso Scotti round grain rice is ideal for this recipe, as it absorbs flavors well and becomes soft and creamy.
5. Add the vegetable broth: After the vegetables have sweated, pour the vegetable broth into the pot. Sprinkle in the nutmeg, chopped fresh tarragon, salt, and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes until the vegetables are very tender.
6. Blend into puree: Once the vegetables are cooked, let the mixture cool slightly to avoid splattering. Then, use a blender to turn the mixture into a fine puree. If you prefer a more rustic texture, you can leave it slightly chunkier.
7. Incorporate the cream: Transfer the puree back into the pot and add the cream. Mix well and heat over low heat, making sure not to let the soup boil. Taste and adjust the seasoning with salt, pepper, and lemon juice, adding acidity and freshness to the dish.
8. Serve with style: The tarragon cream soup can be served in deep bowls, drizzled with a few fresh tarragon leaves for an attractive appearance. Add crispy croutons on top for a pleasant contrast of textures. If you chose the rice version, stir the cooked rice into the soup just before serving to create a hearty meal.
Useful tips:
- Choosing ingredients: Use fresh, seasonal vegetables to achieve a soup with a more vibrant taste. Fresh tarragon is preferred, but you can also use dried tarragon, adjusting the quantity as it is more concentrated.
- Variations: You can experiment with other vegetables, such as zucchini or leeks, adding them at the same stage as the other vegetables.
- Recommended drinks: This cream soup pairs wonderfully with a dry white wine or a refreshing green tea, which will complement the delicate flavors of the tarragon.
Nutritional benefits:
Tarragon cream soup is an excellent source of vitamins and minerals, thanks to the vegetables used. Potatoes provide complex carbohydrates, carrots are rich in beta-carotene, and celery adds a note of freshness and is low in calories. Tarragon, besides its distinctive aroma, is known for its antioxidant and anti-inflammatory properties.
Calories:
A serving of tarragon cream soup (without rice) contains approximately 250-300 calories, depending on the amount of cream used. If you add rice, the calorie value will increase, but so will the nutritional intake.
Frequently asked questions:
- Can I replace the cream? Yes, you can use a plant-based cream alternative or coconut milk for a vegan version.
- How can I store the soup? The soup keeps well in the refrigerator, in an airtight container, for 3-4 days. It can be frozen for later use, but it is recommended not to add the cream before freezing.
I invite you to try this delicious tarragon cream soup recipe and enjoy its comforting flavors. It's perfect for both a family meal and to impress guests! Don't forget to share your impressions and explore the version that suits you best. Enjoy your meal!