This is one of my favorite soups in the world.!Adapted from a Martha recipe 15 years ago, it's taken on its own life - with a tang! That tang is the wonderful tarragon, once known as "little dragon" for reasons that are unclear to me. I also added basil and thyme, which marry so well with the tomato and carrot.
4 carrots, shredded
1 celery stalk, diced rough
1 onion, diced rough
1 T. unsalted butter
1 T good olive oil
Saute the carrots , celery, and onion in the olive oil and butter for about 10 minutes.
Add 1 large can of tomatoes, cut into pieces.
Equal amount chicken stock.
1 T. tarragon
1T. basil
1 t. thyme
salt and pepper
Cook on simmer for another 25 minutes, and then serve with parmesan curls and maybe a spinach salad. YUM!
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Comments: 20
As my little tomato starts reach for the sun, I'll tell them about this wonderful recipe they are sure to become! Until then, there are lovely organic canned tomatoes off the shelf at our nearby Publix store ready to be turned into this yum recipe!
Thanks for sharing~Love, light, and blessings~T
I'm jealous! I'm just starting some tomato plants by seed inside the house - a good month and a half - no, two months before they can go in the garden. Darn. I forgot to tell you I found a website for Florida gardening called (duh) floridagardening.com I think, not sure. I'll be thinking of your sweet little tomato plants and sending them pep talks for their Mama T!
Y'know Carl, your icon is really creepy!
You may want to try some of the Siberian Red tomatoes. They grow in cool climates and produce mature fruit in under 50 days.
Other folks have said about the same about my icon. I cannot repeat what my mother said when she saw it.
Sincerely hope you rethink your icon!
Thanks so much for coming by to check it out!