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!
Preparation time
20 minutes
Cooking time
40 minutes
Servings
4 bowls
Products used
Preparation
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