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Tarragon soup


Total: 45 min


15 min


30 min


2 servings
  • 200 g White fish fillet
  • 1 potato
  • 2 Carrots
  • 1 Onions
  • 0.5 Lemon
  • 10 strand Tarragon
  • 15 mL Liquid cream half fat
  • 7.5 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Peel the onion, chop it finely and soften it in a pot with a little olive oil.
  • Peel the carrots and the potatoes and dice them up finely.
  • Mix with the onions.
  • Pour in 500 ml of water, boil it, reduce the heat, cover it and cook for 10 minutes.
  • Add the snipped tarragon and the lemon juice. Add salt and pepper.
  • Mix, cover up and let it simmer for 10 minutes.
  • Add the cream and put in the fish.
  • Boil for 5 minutes.
  • Serve the tarragon soup hot.

Recipe tips

  • Vary your menus for food balance and different kinds of pleasure.