Tarragon Borscht and Surprise Guest
Warm Up With Comfort: Taragon Beet Soup
Looking for a vibrant and flavorful soup to brighten up a chilly evening? Look no further than our Taragon Beet Soup! This European-inspired recipe is packed with earthy beets, tender chard, and a delightful hint of fresh tarragon. It’s a surprisingly easy soup to make, perfect for both weeknight dinners and cozy weekend gatherings.
Beets often get a bad rap, but this soup transforms them into something truly special. The sweetness of the beets is beautifully balanced by the savory flavors of the onion and the herbaceous tarragon. The creamy texture, achieved with just a touch of heavy cream, makes it incredibly comforting. Plus, beets are nutritional powerhouses, offering a good source of fiber, folate, and vitamin C!
What makes this soup special?
- Unique Flavor Profile: The combination of beets and tarragon is unexpected and incredibly delicious.
- Vibrant Color: This soup is a stunning shade of ruby red, making it a beautiful addition to your table.
- Easy to Make: Despite its sophisticated flavor, this soup is surprisingly simple to prepare.
- Healthy and Nutritious: Packed with vitamins and minerals, this soup is good for you too!
Tips for the Best Taragon Beet Soup:
- Fresh Tarragon is Key: While dried tarragon can be used in a pinch, fresh tarragon provides a much brighter and more vibrant flavor.
- Don’t Skip the Simmer: Allowing the soup to simmer after blending helps the flavors meld together and creates a smoother texture.
- Adjust the Cream: Feel free to adjust the amount of heavy cream to your liking. For a lighter soup, you can use less cream or substitute with milk.
- Garnish with Style: A swirl of cream, a sprinkle of paprika, or a few fresh tarragon leaves can elevate the presentation of your soup.
Frequently Asked Questions:
Q: Can I use golden beets instead of red beets?
A: Yes, you can! Golden beets will result in a slightly different color, but the flavor will be just as delicious.
Q: Can this soup be made vegan?
A: Absolutely! Simply substitute the heavy cream with a plant-based alternative like cashew cream or coconut cream.
Q: Can I make this soup ahead of time?
A: Yes, this soup actually tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: What wine pairs well with Taragon Beet Soup?
A: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would be a lovely pairing.
We hope you enjoy this delightful and flavorful Taragon Beet Soup! It’s a perfect way to warm up on a cold day and impress your family and friends.
Taragon Beet Soup
Ingredients
- 1/2 medium yellow onion
- 2 oz unsalted butter
- 2 oz white wine
- 2 bunches beets
- 1 bunch red Swiss chard
- 1 russet potato potato
- 1/4 cup fresh taragon
- 1 tsp fresh ground nutmeg
- 1 tbsp smoked paprika
- 1 cup heavy cream
Instructions
- Cut the potatoes into cubes and remove the leaves from the chard and the beets. Peel the beets and cut into cubes. Roughly chop the chard stalks and the onions.
- In a large pot melt the butter over low heat and add the onions. Once the onions are translucent (about 5 min) add the white wine and stir until the onions have absorbed some of the wine (about 6 min).
- Add the beets, chard and potato to the pot and add enough water to cover veggies (about 6 cups). Simmer until veggies are cooked through.
- Remove the taragon leaves from the stems and add to the pot. Working in two batches, place the mixture in a blender leaving room for the steam to escape. Blend until smooth.
- Return mixture to the pot and let simmer. Add the paprika and nutmeg. Add the cream slowly while stirring. Add salt and pepper to taste and serve!
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