Kitchen Table: Tarragon and Tomato Soup

| August/September 1994

Serves 4 to 6

Sorrel adds tang to an old favorite.

• 3 ounces sorrel leaves
• 1 pound ripe tomatoes
• 2 tablespoons olive oil
• 1 small chopped onion
• 2 cups vegetable stock
• 2/3 cup dry white wine
• 2 egg yolks
• 2/3 cup half-and-half
• Salt and pepper to taste
• 1 tablespoon chopped fresh tarragon
• Additional half-and-half and fresh tarragon sprigs for garnish

1. Trim stalks from the sorrel; core and chop the tomatoes. Heat the oil in a large saucepan. Cook the onion in oil until soft. Add sorrel leaves and tomatoes and cook over very low heat for 15 minutes. Stir in the stock and wine and cook 10 minutes. Press mixture through a sieve set over a bowl. Return puree to the pan.

2. In a small bowl, beat the egg yolks and half-and-half. Mix a small amount of puree into egg yolk mixture. Pour back into puree and reheat, stirring, to thicken. Do not boil. Season with salt and pepper and stir in chopped tarragon. To serve, drizzle half-and-half on top and garnish with tarragon sprigs.

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