Celery and Carrot Soup recipe
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- 2 tablespoons extra virgin olive oil 1 small onion, minced 1 small carrot, peeled and thinly sliced 1 celery rib, thinly sliced ½ teaspoon dried tarragon 2 cups vegetable broth ½ cup dry white wine
Nutrition Info
- 235.2 caloriescarbohydrate: 13.7 gcholesterol: : -fat: 14.2 gfiber: 2.9 gprotein: 2 gsaturatedFat: 1.9 gservingSize: -sodium: 515.7 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Celery and Carrot Soup
Directions
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Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.