Potato Soup with Tarragon
Recipe from
Better Homes and Gardens
Serve this sophisticated chilled soup as a first course or with tossed greens and crusty bread for a light summer luncheon.
Servings:
Makes 6 to 8 side-dish servings.
Prep Time:
10 mins
Total Time:
30 mins
Ingredients
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2 cupswatersee savings
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2 cupscubed, peeled potatoessee savings
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1/2 cupsliced green onionsee savings
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1 tablespooninstant chicken bouillon granulessee savings
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1-1/2 teaspoonssnipped fresh tarragon or 1/2 teaspoon dried tarragon, crushedsee savings
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1 clovegarlic, mincedsee savings
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1/8 teaspoonpeppersee savings
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1 cupbuttermilksee savings
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Fresh tarragon or fresh savory (optional)see savings
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Directions
1.
In a large saucepan combine water, potatoes, green onion, chicken bouillon granules, tarragon, garlic, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are very tender. Cool.
2.
Drain the potatoes, reserving the liquid. Mash potatoes. Gradually stir in the reserved liquid. Stir in the buttermilk. Transfer mixture to a bowl; cover and chill for at least 4 hours or up to 24 hours.
3.
To serve, ladle chilled soup into bowls. If desired, garnish each serving with additional tarragon or savory. Makes 6 to 8 side-dish servings.
Nutrition information
Per serving: Calories 68, Total Fat .5 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 599 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 1%, Vitamin C 10%, Calcium 6%, Iron 2%. Exchanges: Starch 1.
Percent Daily Values are based on a 2,000 calorie diet
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