Soupe de Tomate à L’estragon

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

Tomato and Tarragon Soup

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

Europe
France
Starter
Main course
Mediterranean
Summer
Gluten-free
Vegetarian
Soup

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