Potato Tarragon Soup with Ham

Ingredients

• 0.5 bundle tarragon
• 1 kg waxy potatoes
• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 1 l vegetable or chicken stock
• 0.5 untreated lemon
• 150 g cooked ham (chunked)
• 1 tbsp Crème fraîche
• Salt
• freshly ground pepper

Instructions

1. 1.

   Wash and dry the tarragon, shake off excess water, pluck the leaves, finely chop them, reserving some for garnish. Peel and dice the onion and garlic. Peel the potatoes and cut into small cubes. Dice the ham.

2. 2.

   In a large pot, heat the olive oil over medium heat and briefly sauté the potato cubes while stirring. Add the garlic and continue cooking. Pour in the stock, cover, and simmer for about 25 minutes. While the soup cooks, wash the lemon hot and finely grate its zest. Stir the lemon zest and crème fraîche into the soup.

3. 3.

   Take two ladlefuls of the soup as a garnish, briefly puree or mash the remaining soup for a smoother texture. Add the chopped tarragon, ham, and potato garnish to the pot, heat through, season with salt and pepper, and serve sprinkled with fresh tarragon.