Directions:
- Melt the butter in a large saucepan over moderate heat.
- Add the olive oil, onion and garlic and saute for a few minutes.
- Add the carrot to the pan and toss together until well coated.
- Add the lengths of fresh tarragon and toss together.
- Add a little salt and pepper, lower the heat and cover the vegetables with a piece of buttered wax paper or parchment paper.
- Press it down on top of the vegetables.
- Cover and let the vegetables cook over low heat for about 10 minutes.
- Remove the lid and the paper, add the broth and bring to a boil.
- Cook vegetables until soft.
- Remove and discard the tarragon stems.
- Using a hand-held blender or regular blender or food processor, blend the vegetables to a puree.
- When smooth, add the cream and reheat until quite hot.
- Serve with a little fresh tarragon for garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.82 Kcal (1063 kJ) | ||
| Calories from fat | 99.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Cholesterol | 17.37mg | 6% | |
| Sodium | 952.92mg | 40% | |
| Potassium | 817.91mg | 17% | |
| Total Carbs | 36.39g | 12% | |
| Sugars | 11.85g | 47% | |
| Dietary Fiber | 6.77g | 27% | |
| Protein | 5.48g | 11% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 2mg | 11% | |
| Calcium | 96.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 71.65 Kcal (300 kJ) | ||
| Calories from fat | 28.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 17% | |
|---|---|---|---|
| Cholesterol | 4.9mg | 6% | |
| Sodium | 269.01mg | 40% | |
| Potassium | 230.9mg | 17% | |
| Total Carbs | 10.27g | 12% | |
| Sugars | 3.34g | 47% | |
| Dietary Fiber | 1.91g | 27% | |
| Protein | 1.55g | 11% | |
| Vitamin C | 4.2mg | 25% | |
| Vitamin A | 0.4mg | 52% | |
| Iron | 0.6mg | 11% | |
| Calcium | 27.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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