Home  The Borders Bite  
     
     
 

Welcome to Ednam´s recipes page

All of the recipes have been submitted by residents or friends. We would encourage you to submit your recipe with a photo to be shared on this page, so please email  mail@ednam.org or click the button Ednam.org

 
     
  Ednam.org Food

Carrot and Tarragon Soup

 
     
 

Description

Carrot and Tarragon Soup, a tasty soup by David Connelly, East of Scotland

 
 

Serves

Ednam.org

Difficulty

Ednam.org

Preparation Time

Ednam.org

Cooking Time

Ednam.org
 
     
 

Ingredients

  • 16oz Carrots
  • 1 Red Onion
  • 3 lettuce leaves
  • 1 leek
  • Fresh Tarragon
  • 1 Tablespoon Dried Tarragon
  • 1 Tablespoon Sugar
  • 4 Tablespoons Double Creme
  • Black Pepper
  • 1/2 teaspoon Salt
  • 2 oz Butter
  • 1 3/4 Pints boiling water
 
 

Method

Having washed all of the vegetables, chop the carrots thinly and chop up the lettuce and leek into quite wee pieces.
Chop the onion into tiny chunks then put the butter and the onion into a saucepan. Melt the butter and soften the onion for a few minutes.

Add the carrots and coat them in the melted butter and onion. Add the lettuce and leek then stir them all together. Put the lid on the pot and allow it to sweat for a while, (Usually 10 - 12 minutes)

Add the boiling water and put in some of the fresh tarragon leaves and half of the dried tarragon powder. Add the salt and pepper and stir, then add the sugar. Stir again. Allow the mixture to gently simmer for 20 mins. Add the rest of the dried tarragon. Allow to simmer for another few minutes.

I usually liquidise the soup before reheating to serve and I add the double creme, more as a decoration just before serving with another sprig of fresh tarragon on the top.

 
     
   
  Ednam.org  
     
    Design by Jean Douglas ©