Cream of Tarragon Soup (Cream Delicata Al Dragoncello)
Recipe: #44571
May 09, 2025
Categories: Cheese, Parmesan, Italian, Mediterranean, Easter, Fathers Day, Game/Sports Day Mothers Day, Romantic Dinner, Sunday Dinner, Gluten-Free, Vegetarian, Herbs, Milk, more
"A delicious soup that will warm you over Winter period."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (1148.4 g)
- Calories 1023.4
- Total Fat - 51 g
- Saturated Fat - 22.1 g
- Cholesterol - 1403.5 mg
- Sodium - 799 mg
- Total Carbohydrate - 106.9 g
- Dietary Fiber - 16.5 g
- Sugars - 12.5 g
- Protein - 37.2 g
- Calcium - 378.2 mg
- Iron - 6.8 mg
- Vitamin C - 85 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Peel and finely slice the potatoes, onions and courgettes.
Step 2
Place the vegetables in a large pan with the milk, and the 600ml water and the crumbled stock cubes; gently bring to the boil, then allow to cook for 40 minutes on a low heat.
Step 3
Turn off the heat and cool; puree in a blender of food processor, reducing to a cream like texture and return the soup to a pan and reheat on a medium heat.
Step 4
Using wooden spoon, beat together the cream, egg yolks and Parmesan cheese in a soup tureen, add the fresh chopped tarragon mix and mix well.
Step 5
Pour in the soup a little at a time mixing gradually mixing with the wooden spoon.
Step 6
Taste and adjust the seasoning to your preference & serve hot.
Tips
No special items needed.
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