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Cream of Tarragon Soup (Cream Delicata Al Dragoncello)

Here's how you make Cream of Tarragon Soup (Cream Delicata Al Dragoncello)
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  • Servings: 4
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 potatoes, medium
  • 2 onions
  • 6 zucchini, small to medium (courgette)
  • 1 liter milk (1 & 3/4 pints/ 1 quart)
  • 600 milliliters water (1 pint/ 2 & 1/2 cups)
  • 2 stock cubes, vegetable, chicken or beef
  • 6 tablespoons single thin cream
  • 2 egg yolks
  • 2 1/2 tablespoons parmesan cheese, grated
  • 1 tablespoon fresh tarragon, chopped fresh
  • Salt and pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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