1. In a large pot, add the ginger olive oil, onions, leeks, tarragon and bay leaf. Cook over medium heat for 2 to 3 minutes.
2. Add the carrots, potatoes, pepper and continue cooking for 2 to 3 minutes.
3. Add chicken broth and cook for 25 to 30 minutes, or until vegetables are cooked.
4. Blend the soup and season.
5. In a bowl, whisk the cream vigorously to obtain a firm texture.
6. Serve in bowls, put a generous spoonful of whipped cream in the center of the soup, add a small handful of walnuts and drizzle with orange olive oil to finish.
Enjoy your food!
-
Regular Price
-
$19.99
-
Sale Price
-
$19.99
-
Regular Price
-
$19.99
Sold Out
-
Unit Price
- per
Liquid error (snippets/product-form line 30): product form must be given a productLiquid error (snippets/product-form line 44): product form must be given a product
- Regular Price
- $19.99
- Sale Price
- $19.99
- Regular Price
- $19.99
Sold Out
- Unit Price
- per
0 comments