Potato and leek soup with tarragon and fennel seeds from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes by Gordon Hamersley and Joanne McAllister Smart

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Notes about this recipe

  • Breadcrumbs on February 08, 2013

    p. 54 - A really lovely soup! The combination of flavours was very appealing to me and when I read GH’s suggestion to serve the soup topped with shrimp or lobster sautéed w some fresh tarragon I knew I had to give this a try. I did make a couple of minor changes. I dislike dried tarragon so I used fresh in the soup but I added it (chopped) right before I pureed the soup so the flavours would be brighter. I also used my Bamix right in the pot because: I’m lazy and didn’t want to drag out an dirty the blender, the Bamix does a good job and I didn’t want to dirty another pot! Immediately prior to plating I sautéed some lobster claw meat in butter along w some chopped fresh tarragon and placed this atop the soup. This soup was beautifully balanced, fresh, flavourful and very decadent. I love to make green pea soup topped w lobster in the spring. This is a lovely cold weather alternative. Photos here: http://chowhound.chow.com/topics/888742#7882033

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