Tarragon-Zucchini Soup


 This recipe serves 8


  • 1 Tbs unsalted butter Butter, without salt
  • 1 Tbs safflower oil Oil, vegetable safflower, salad or cooking, linoleic, over 70% (a minor oil of commerce)
  • 3 onion, chopped Onions, raw
  • 1 1/2 lbs zucchini, trimmed and cut into 1" pieces Squash, summer, zucchini, includes skin, raw
  • 2 carrots, scraped and slice thinly
  • 6 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1 1/2 Tbs fresh tarragon, finely chopped plus several tarragon stems tied in a bundle
  • 1 cup low fat milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1/2 tsp salt Salt, table
  • freshly ground pepper Spices, pepper, black
  • pinch cayenne pepper


Step 1

Melt butter with the oil in a large heavy bottomed pot over medium heat. Add onions and cook them, stirring often, until they are golden 15-20 mins.

Step 2

Add zucchini, carrots, chicken stock and tarragon stems and bring to a boil. Reduce heat, cover and simmer about 15 mins. Remove lid, increase the heat and boil soup, skimming off any impurities that rise to the surface.

Step 3

Continue to cook stirring occasionally until soup is reducedabout 1/3 (about 20 mins)

Step 4

Remove from heat and discard the tarragon stems. Pour into a large bowl. Puree about 2/3 of soup in blender/food processor.

Step 5

Return puree to pot, then briefly process remaining 1/3 to a rough puree and add to pot. Stir in milk and seasonings to taste.

Step 6

Heat gently without letting it boil. Stir in chopped tarragon.

Step 7

Serve warmed or chilled


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