Summer Carrot Tarragon White Bean Soup Recipes

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CARROT AND WHITE BEAN SOUP



Carrot and White Bean Soup image

Make and share this Carrot and White Bean Soup recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 head garlic (3 1/2 to 4 oz.)
1 tablespoon olive oil
1 onion, peeled and chopped (about 8 oz.)
salt and pepper
1/2 cup dry white wine
3 (14 1/2 ounce) cans de-fatted chicken broth
1/4 teaspoon saffron threads, crumbled or 1/8 teaspoon powdered saffron
2 1/2 lbs carrots, peeled and cut into 1/2-inch chunks
2 (15 ounce) cans small white beans, rinsed and drained
1/4 cup dry sherry

Steps:

  • Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil. Bake in a 400° regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.
  • 2. Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water). Sprinkle with salt and pepper.
  • Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.
  • Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes.
  • Add roasted garlic.
  • In a blender or food processor, whirl mixture, in batches, until smooth.
  • Return purée to pan over low heat; add beans and sherry. Cover and simmer, stirring occasionally, about 10 minutes.
  • Add salt and pepper to taste.

WHITE BEANS WITH TARRAGON



White Beans with Tarragon image

The best way to enjoy this dish is with dried beans, freshly cooked to perfection and fresh tarragon, never dried. My favorite way to serve it is hot but it can be served as a salad at room temperature as well. From Rozanne Gold, a favorite cookbook author. Cook time includes time to soak beans.

Provided by sugarpea

Categories     Lunch/Snacks

Time 14h15m

Yield 5 1/2 cups cooked beans

Number Of Ingredients 6

1 lb dried great dry northern white beans
1/2 teaspoon whole black peppercorn
2 -4 1/2 tablespoons olive oil
1 -1 1/2 teaspoon coarse salt
1 pinch white pepper
2 tablespoons coarsely chopped fresh tarragon leaves

Steps:

  • Soak beans covered by 2" of water for at least twelve hours, adding water if needed; drain and rinse.
  • Put beans in a soup pot with water to cover; add peppercorns, loosely, inside a single-layer cheesecloth bag or inside a tea strainer; bring to a boil and boil for 2 minutes; skim foam from the top.
  • Lower heat and simmer beans, uncovered until beans are tender but not mushy, 2-2 1/4 hours; add water during cooking to keep beans covered.
  • Reserve 1/4 cup cooking liquid; drain beans and return to pot or serving bowl; add olive oil, reserved cooking liquid, coarse salt, white pepper and tarragon, mixing well.
  • Serve hot or room temperature; drizzle with more oil, if desired.

CARROT AND TARRAGON SOUP



Carrot and Tarragon Soup image

This recipe is served at Ballymaloe House in County Cork, Ireland. Found in New Celtic Cooking by Kathleen Sloan-McIntosh and Ted McIntosh.

Provided by Whisper

Categories     European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 lbs carrots, scraped and sliced
4 sprigs fresh tarragon
salt
fresh ground pepper, to taste
4 cups vegetable broth or 4 cups chicken broth
1/4 cup whipping cream
2 tablespoons fresh tarragon, chopped

Steps:

  • 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 : Calories 332.4, Fat 17.3, SaturatedFat 8.1, Cholesterol 38, Sodium 1016.2, Carbohydrate 40.8, Fiber 7.6, Sugar 15.1, Protein 6.4

CREAMY WHITE BEAN AND CARROT SOUP WITH ROSEMARY OIL



Creamy White Bean And Carrot Soup With Rosemary Oil image

Provided by Molly O'Neill

Categories     one pot, side dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 4

Ingredients for white beans and carrots with roasted garlic (see recipe)
1/4 teaspoon additional salt
1 teaspoon rosemary olive oil
4 small sprigs fresh rosemary

Steps:

  • Cook the beans as directed in white-bean recipe. Drain the beans, but reserve the cooking liquid. Remove the herb stems and season with the salt and pepper. Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth. Add the remaining 1/4 teaspoon salt.
  • Transfer the soup to a saucepan and place over medium heat until hot. Taste and season with additional salt and pepper if needed. Ladle the soup among 4 bowls and swirl 1/4 teaspoon of the rosemary oil into each. Garnish with a sprig of rosemary and serve.

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