Potato soup with tarragon

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!

 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.

 Tags:  potato soup with tarragon soup potatoes tarragon soup recipes