Cream of Tarragon Soup (Cream Delicata Al Dragoncello)
Created by Tisme on May 9, 2025
- Servings: 4
- Prep Time: 15m
- Cook Time: 45m
- Recipe #44571
Ingredients
- 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
How to Make
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Step 1: Peel and finely slice the potatoes, onions and courgettes.
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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.
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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.
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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.
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Step 5: Pour in the soup a little at a time mixing gradually mixing with the wooden spoon.
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Step 6: Taste and adjust the seasoning to your preference & serve hot.
Nutritional Facts
- 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