- 3 tbsp.olive oil, plus more for drizzling
- 2 large shallots, finely diced
- 3/4 cup dry white wine
- 3 large cloves garlic, minced
- 1/8 tsp. cayenne pepper
- 3 medium carrots, peeled and cut into 1/4-inch dice (11/3 cups)
- 1 large Yukon gold potato, peeled and cut into 1/4-inch dice (11/3 cups)
- 2 medium young turnips, peeled and cut into 1/4-inch dice (11/3 cups)
- 4 cups low-sodium vegetable broth
- 12 Italian parsley sprigs
- 8 fresh thyme sprigs
- 2 bay leaves
- 10 oz. fresh or frozen shelled peas (2 cups)
- 4 oz. snow peas, stems trimmed and cut into 1/8-inch-wide slices (1 cup)
- 3 cups lightly packed spinach leaves (2 oz.)
- 2 Tbsp. minced fresh tarragon, for garnish
Method:Heat oil in saucepan over medium-high heat. Add Shallots, and sauté, 2 minutes, or until shallots begin to soften. Wine, garlic, red pepper and add. Simmer 4 minutes.
Carrots, potatoes, turnips and add, and 1 minute sauté. Add broth and 5 cups water. Parsley sprigs, thyme sprigs, and bay leaves together with kitchen twine tie, and add to soup. Season with salt and pepper, if desired. Cover and bring to a boil. Reduce heat to medium low, and simmer 20 minutes.
Peas, snow peas and stir in spinach. Cover, and simmer 5 minutes more. Remove herb bundle and discard. Season with salt and pepper, if desired. Ladle soup into bowls, tarragon, sprinkle with drizzle with olive oil and serve.
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