Yay Fall! Yay soup weather! Yay sweet potatoes and leeks and tarragon - Oh My!Eat soup!
Soup is good for you!
Soup is anything you want it to be!
YOUR soup is the BEST soup!
Try soup! You will not be sorry!
Golden Tarragon Soup
¼ cup olive oil
3 leeks, white and light green part only, sliced and washed
1 rib of celery, chopped
1 large carrot, chopped
1 large garnet sweet potato, peeled and cubed
2 medium yellow potatoes, cubed
2 medium yellow crookneck squash, cubed
4 cups chicken broth
1 tsp. dried tarragon or 1 tbsp. chopped fresh tarragon
1 cup of cooked chicken, cubed (optional)
Salt and pepper to taste
Heat the oil in a large stockpot and add the leeks, celery and carrots. Cook over medium heat, stirring frequently, for about 5 minutes. Add the remaining vegetables and stir to combine and coat with oil. Add the chicken broth, chicken, tarragon and add salt and pepper to taste. Bring to a boil and reduce heat. Simmer for 15 to 20 minutes or until veggies are tender. Serve with corn bread.
6 servings, 188 calories
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