Spring Vegetable Soup with Tarragon

Spring Vegetable Soup with Tarragon

This delicate soup is designed to let the tender spring vegetables shine on their own.

Ingredients :

• 7 cups water
• 10 small red potatoes, quartered
• 2 medium carrots, sliced 1/4 inch thick
• 2 celery ribs, sliced 1/4 inch thick
• 1 medium onion, coarsely chopped
• 1 large leek, sliced 1/4 inch thick
• 1/2 tablespoon kosher salt
• 1 pound green beans, cut into 1-inch lengths, or frozen peas
• 2 tablespoons chopped parsley
• 1 tablespoon chopped tarragon
• freshly ground pepper

Directions

1. In a large pot, combine the water with the red potatoes, carrots, celery, onion, and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.
2. Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.