Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Russet potato
3 ea Celery stalks
2 md Carrot
6 c Vegetable Broth (home made)
1 md Onion
3 tb Butter
3 tb All purpose flour
1 c Cream, heavy whipping
1 tb Tarragon
1/2 ts Thyme, ground

Peel potatoes and dice into 1/2 inch cubes. Finely dice the celery
stalks. Grate carrots or shred in food processor. Finely chop the
onion. In a large skillet add a little olive oil and saute the onion
for about 2 minutes. Add carrots and celery and continue for another
5 minutes or until the onions are soft and translucent. Add the
broth, potatoes, tarragon and thyme. Salt and pepper to taste. Bring
to a slow boil, cover and cook for about 20 minutes until the
potatoes are done. In a separate pan make a roux using the butter and
flour. Add some broth from the potatoes if necessary to smooth. When
potatoes are done stir in the roux and one cup heavy cream. Continue
to cook on lower heat (do not let it boil once cream is added) for
about 5 minutes to warm and blend flavors. If you use fresh tarragon
use two Tbs. Option: Add some minced garlic during saute period for
added flavor. ---end
Submitted By HENRY REINTGES On 07-05-95

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