The Royal Chef At Home: Easy Seasonal Entertaining

(ALMOST) FAT FREE VEGETABLE SOUP WITH TARRAGON CREAM

SERVES 4

1 teaspoon dried thyme 3 bay leaves Salt and pepper to taste

1 yellow onion 3 large carrots 2 medium leeks (white and light green part), washed well 1 rutabaga, peeled and diced 4 medium parsnips, peeled and diced 4 ribs celery 6 cups fat free chicken broth

2 tablespoons fresh tarragon, chopped ½ cup fat free Greek yogurt

1 Peel the onion, carrots, leeks, rutabaga and parsnips and chop into chunks about 1-2 inches. You should end up with about 2 cups of each vegetable. Cut the ends off the celery and chop the ribs into the same size pieces as the other vegetables. Place into a large, heavy based pan. 2 Pour the broth over the vegetables and add the thyme and bay leaves. Bring to a boil over high heat and reduce to a simmer for about 1 hour or until all of the vegetables are fork tender.

3 Remove the bay leaves and carefully puree the soup in a blender until smooth and creamy. Return to the pan and adjust the seasoning. Place over a low heat to keep the soup warm. 4 Fold the tarragon through the Greek yogurt and just before serving place a teaspoon of the tarragon cream on to the top of each bowl of soup. Serve with lots of whole wheat crusty bread.

134 THE ROYAL CHEF AT HOME