Celery & Carrot Soup
by Gillian Markson | More from this Blogger
17 Jul 2006 12:36 PM
Celery & Carrot Soup
2 tablespoons extra virgin olive oil
1 small onion, minced
1 small carrot, peeled and thinly sliced
1 celery rib, thinly sliced
1/3 teaspoon dried tarragon
2 cups vegetable broth
1/2 cup dry white wine
Heat the oil in a medium saucepan over medium-high heat. Sauté onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, cooking another 5 minutes, or until carrots are tender. Stir in vegetable broth and wine. Bring to a boil, reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.
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