Week 18: Carrot, Orange & Tarragon soup

I ventured outside of my cookbook again once I came across this recipe I had saved a while ago. Now that I have a true appreciation for tarragon, I can't pass up a tarragon soup recipe. Oh, and the best part, this recipe called for a bit of brandy. That pretty much sealed the deal.

This is going down as one of my favorite soups. It was super easy to make and I had most of the ingredients at home. And the taste was so yummy and super unique. The carrots and orange gave a subtle sweetness while the earthiness of the tarragon and brandy. I ate the soup with a yummy wheat bread, and it was the perfect lunch for a few days.

To make the soup, I sauteed onions with carrots until the onions were soft. I then added the broth and brought to a simmer. I let simmer for 15 minutes, or until carrots were tender. I pureed the soup with an immersion blender and added the orange juice, brandy, tarragon and salt and pepper. I let simmer for 10 more minutes so the flavors could blend. The soup was yummy, but I added a bit more brandy just because I thought the flavor wasn't bold enough and partially because it's fun putting liquor in soup!




Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4
Taste: 5 stars
Prep: easy
Cost: $9.99


Ingredients

1 teaspoon butter / from home
3 cups chicken broth / $3.99 / Lucky's
1 medium onion / $0.50 / Farmer's market
1 1/2 pounds carrots / $4.00 / Farmer's Market
2 tablespoons chopped tarragon / $1.50 / Farmer's Market
1/2 cup orange juice / From home
2-3 tablespoons brandy / from home

Carrot, orange & tarragon soup
garnished with a sprig of fresh tarragon