Parsnip, Carrot and Tarragon Soup. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leek and a pinch of salt. Add the carrots, parsnips and a. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leek and a pinch of salt.
Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with. In a large soup pot or Dutch oven over medium heat, melt the butter. You can cook Parsnip, Carrot and Tarragon Soup using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Parsnip, Carrot and Tarragon Soup
Increase the heat to high, add the parsnips, carrots, stock and water and bring to a boil. Add the carrot to the pan and toss together until well coated. Add the lengths of fresh tarragon and toss together. Add a little salt and pepper, lower the heat and cover the vegetables with a piece of buttered wax paper or parchment paper.
Parsnip, Carrot and Tarragon Soup step by step
Press it down on top of the vegetables. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Peel and cut parsnips and carrots into evely sized pieces. Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften.