Creamy Potato and Tarragon Soup
Potato soup is a beloved cream soup in Hungarian cuisine, easy to prepare and comforting. The tarragon version adds a special twist, making this simple dish even more delightful. The slightly citrusy aroma of tarragon harmonizes perfectly with the creamy texture of the potato, making this soup an excellent choice on a cold winter day. The soup does not require complicated techniques, making it suitable for beginners. If you want to enhance the flavor, you can serve it with a little grated Parmesan cheese or crispy croutons. As a light lunch or dinner, it is guaranteed to please the family.
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Ingredients for this recipe
Servings: 4
500
g
Potatoes
30
g
Butter
1
Onion
2
cloves
Garlic
750
ml
Vegetable Broth
100
ml
Heavy Cream
1
tsp
Dried Tarragon
1
tsp
Salt
0.5
tsp
Black Pepper
1
tbsp
Lemon Juice
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Preparation Steps
1
Peel the potatoes, onion, and garlic. Dice them finely.
2
In a pot, melt the butter over medium heat. Add the diced onion and garlic. Sauté until translucent, being careful not to burn them.
3
Add the potatoes to the pot, then pour in the vegetable broth. Bring to a boil, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are completely tender.
4
Once the potatoes are tender, remove the pot from the heat and use an immersion blender to purée the soup until smooth.
5
Pour in the heavy cream and stir well. Season with salt, pepper, and dried tarragon. Reheat over medium heat, but do not boil.
6
Finally, add a tablespoon of lemon juice for a refreshing flavor. Stir thoroughly and serve hot.
