Description
A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, minced
- 1 small carrot, peeled and thinly sliced
- 1 celery rib, thinly sliced
- ½ teaspoon dried tarragon
- 2 cups vegetable broth
- ½ cup dry white wine
Instructions
- Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender
- approximately 5 minutes. Slowly stir in carrots
- celery
- and tarragon
- and continue cooking another 5 minutes
- or until carrots are tender.
- Stir in vegetable broth and wine
- and bring to a boil. Reduce to a simmer
- and continue cooking 15 minutes longer. Serve hot.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 2