Tomato and Tarragon Soup Recipe
Tomato and Tarragon Soup Recipes
4 tbsp butter
1 onion, chopped
1 stick celery, thinly sliced
1 carrot, thinly sliced
5 tomatoes, roughly chopped
45 ml tomato purée or paste
850 ml or 3 cups vegetable stock or tomato
30 ml chopped fresh tarragon
1 bay leaf
salt and pepper
60 ml red wine
30 ml corn flour or cornstarch
finely chopped celery
Melt the butter or margarine and
cook the onion, celery and carrot slowly until soft.
Add the tomatoes, tomato purée or
paste, stock or tomato juice, tarragon, bay leaf, and salt and
Cover and simmer for 20 minutes.
Remove the bay leaf and purée the
soup in a food processor or blender.
Strain out the seeds and tomato
skins through a fine sieve.
Mix the wine and corn flour or
cornstarch together and add some of the hot soup.
Return the soup to the rinsed out
pan and stir in the corn flour or cornstarch mixture.
Bring the soup back to the boil
and cook rapidly until the corn flour or cornstarch thickens.
Add a pinch of sugar if necessary
to bring out the tomato flavor.
Serve garnished with chopped
Serves 4 - 6
Get your herbs and spices' ingredients here
More Soup Recipes
Herbs Spices Recipes All rights Reserved.
Contact Us |