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Tarragon Potato Soup Recipe
|Vegetable cooking spray||1|
|Thinly sliced leeks||3 Cup (48 tbs)|
|Thinly sliced mushrooms||2 Cup (32 tbs) (Fresh)|
|Diced peeled potatoes||4 Cup (64 tbs)|
|Water||4 1⁄4 Cup (68 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Chicken-flavored bouillon granules||1 Tablespoon|
|Minced fresh tarragon||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Low sodium worcestershire sauce||2 Teaspoon|
|Ground white pepper||1⁄2 Teaspoon|
|Minced fresh chives||3 Tablespoon|
Serving size: Complete recipe
Calories 658 Calories from Fat 35
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat 0.75 g3.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 287.8 mg12%
Total Carbohydrates 137 g45.7%
Dietary Fiber 18.1 g72.6%
Sugars 20.1 g
Protein 19 g37%
Vitamin A 151.6% Vitamin C 128%
Calcium 42.5% Iron 88.9%
*Based on a 2000 Calorie diet
Add leeks and mushrooms; saute 5 minutes or until render.
Add potatoes and next 3 ingredients.
bring to a boil.
Cover, reduce heat, and simmer 30 to 35 minutes or until potatoes are tender.
Place 1 cup vegetable mixture in container of an electric blender; top with cover, and process until smooth.
Add vegetable puree to remaining vegetable mixture.
Stir in tarragon, lemon juice, Worcestershire sauce, and pepper.