Best 5 Tarragon Celery Soup Recipes

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Indulge in the symphony of flavors that is tarragon celery soup, a culinary masterpiece that tantalizes the taste buds with its unique blend of aromatic herbs and crisp vegetables. This creamy and comforting soup is a celebration of fresh ingredients, where the delicate aniseed notes of tarragon harmonize with the earthy sweetness of celery. Served warm with a sprinkle of freshly cracked black pepper, this soup promises a sensory journey that will leave you craving for more.

This versatile soup can be easily customized to suit your dietary preferences. For a richer and more decadent experience, try the classic cream-based version. If you're seeking a lighter option, opt for the broth-based variation or explore the vegan-friendly alternative made with creamy coconut milk. Each recipe offers its own distinct charm, catering to different tastes and dietary needs.

As you embark on this culinary adventure, immerse yourself in the vibrant flavors of tarragon celery soup. Whether you prefer the classic, creamy indulgence, the lighter broth-based delight, or the plant-based vegan version, this soup promises an unforgettable taste experience. So gather your ingredients, fire up the stove, and let the enticing aromas fill your kitchen as you create this delightful dish.

Check out the recipes below so you can choose the best recipe for yourself!

CELERY AND CARROT SOUP



Celery and Carrot Soup image

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.

Provided by BZARNETT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 35m

Yield 2

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.7 g, Fat 14.2 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 515.7 mg, Sugar 6.9 g

CELERY SOUP WITH SOURDOUGH CROUTONS AND TARRAGON SWIRL



Celery Soup with Sourdough Croutons and Tarragon Swirl image

Provided by Bon Appétit Test Kitchen

Categories     Bread     Milk/Cream     Blender     Potato     Appetizer     Sauté     Quick & Easy     Yogurt     Low Cal     High Fiber     Dinner     Celery     Healthy     Tarragon     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 10

3 teaspoons olive oil, divided
6 green onions, chopped
4 cups sliced celery with leaves (about 1 pound)
4 cups low-salt chicken broth
12 ounces white-skinned potatoes (about 2 medium), peeled, cut into 1-inch pieces
1/4 teaspoon celery seeds
3 tablespoons whipping cream
3/4 cup 1/3-inch cubes sourdough baguette (about 1 1/2 ounces)
2 tablespoons plain nonfat yogurt
1 teaspoon minced fresh tarragon plus 6 sprigs for garnish

Steps:

  • Heat 1 teaspoon olive oil in large pot over medium-high heat. Add chopped green onions; sauté 2 minutes. Add sliced celery with leaves, low-salt chicken broth, whiteskinned potato pieces, and celery seeds; bring to boil. Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes.
  • Working in batches, puree soup in blender until smooth. Return puree to pot. Stir in 3 tablespoons whipping cream. Season to taste with salt and freshly ground black pepper.
  • Heat remaining 2 teaspoons olive oil in small nonstick skillet over medium high heat. Add sourdough baguette cubes; sauté until brown and crisp, 3 to 4 minutes. Season croutons to taste with salt and freshly ground black pepper.
  • Mix 2 tablespoons plain nonfat yogurt and 1 teaspoon minced fresh tarragon in small bowl. Rewarm soup. Divide soup equally among 6 bowls. Drizzle each serving with tarragon yogurt sauce. Sprinkle each serving with sourdough croutons. Garnish with tarragon sprigs and serve immediately.

ABSOLUTELY ULTIMATE POTATO SOUP



Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  • In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

TARRAGON-TURKEY SOUP



Tarragon-Turkey Soup image

This is a quick, yummy soup perfect for a cool evening. Tarragon is a perfect compliment to turkey, and adds a heavenly aroma that fills the house when I cook this soup.

Provided by smarti

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1 pound ground turkey
½ cup diced onion
¼ cup diced green bell pepper
1 (48 fluid ounce) can chicken broth
2 tablespoons dried tarragon
3 carrots, peeled and thinly sliced
5 small red potatoes, diced with peel
salt and pepper to taste
¾ cup quick-cooking barley

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
  • Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

Nutrition Facts : Calories 271 calories, Carbohydrate 36.4 g, Cholesterol 46.4 mg, Fat 6.9 g, Fiber 5.7 g, Protein 16.7 g, SaturatedFat 1.4 g, Sodium 911.9 mg, Sugar 3.7 g

TARRAGON CHICKEN AND RICE SOUP



Tarragon Chicken and Rice Soup image

When I make this soup, I always get rave reviews. The tarragon gives it a special taste. Tastes great the next day for leftovers! To be honest I don't measure the ingredients when I make this recipe, so this is my best guess at how much of each I use. This makes a very thick soup, with a bite of something in every spoonful. If too thick, add more water or chicken broth.

Provided by RUBYJEWEL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 11

4 cups water, or as needed
1 tablespoon chicken soup base, or to taste
1 tablespoon dried tarragon
2 teaspoons dried basil
ground black pepper to taste
4 skinless, boneless chicken breast halves
1 cup long grain white rice
1 onion, diced
6 carrots, diced
6 stalks celery, diced
1 teaspoon finely chopped garlic

Steps:

  • Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth.
  • Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 20.9 g, Cholesterol 24.7 mg, Fat 1.4 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 0.4 g, Sodium 284.5 mg, Sugar 2.8 g

Tips:

  • Use fresh ingredients: Fresh tarragon and celery are essential for the best flavor. If you can't find fresh tarragon, you can use 1/2 teaspoon dried tarragon.
  • Don't overcook the soup: The soup should be simmered gently until the vegetables are tender, about 15 minutes. Overcooking will make the soup bland and watery.
  • Season to taste: Be sure to taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or tarragon.
  • Serve with a garnish: A sprinkling of fresh tarragon or a dollop of sour cream is a nice way to finish the soup.

Conclusion:

This tarragon celery soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover celery. The soup is creamy and flavorful, with a subtle tarragon flavor. It is sure to be a hit with your family and friends.

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