Name: Soupe de Tomate à L’estragon (Tomato and Tarragon Soup)
Yield: Serves 4
Cuisine: French
Ingredients: a strip of orange peel; 1 teaspoon sugar; a few extra tarragon leaves; ⅔-cup dairy sour cream or crème fraîche; ⅔ cup dry white wine; 1½ lb ripe tomatoes, peeled and chopped; ½ stick celery, chopped; ½ clove garlic, finely chopped; salt; 4 tablespoons butter; 1 small onion, chopped; 1 bay leaf; 1 tablespoon fresh tarragon leaves, chopped; 4 allspice berries

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Fresh tarragon brings out the delightful summer taste of ripe tomatoes in this simple soup. I like to serve it hot on a summer evening as a preface to a cold main course.

Ingredients

4 tablespoons butter
1 small onion, chopped
½ clove ga

Method

Melt half the butter in a saucepan. Stir in the onion, garlic, and celery. Cook gently for 3 minutes. Add the tomatoes, wine, bay leaf, allspice, orange peel, sugar, a little salt, and half the tarragon. Bring to the boil, cover and cook for 25–30 minutes.

Press the contents of the pan through a fine sieve and check the seasoning. Add the remaining tarragon, bring back almost to the boi

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of