So called green soup because it's full of tasty green veg. Garnish it with truffle oil and chives for special occasions, and with a little dollop of crème fraiche if you're serving it for lunch.
- 3 onions
- 6 leeks
- 6 celery sticks
- 1 turnip
- 100g fresh tarragon
- Salt and pepper
- 750ml vegetable stock
Peel the turnip and dice it.
Finely chop the onions, leeks and celery sticks. Finely chop the tarragon.
Bring the vegetable stock to a simmer and add the diced turnip. Simmer it for ten minutes, and then add the leek, celery and onion.
Simmer the mixture for a further 15 minutes or so and then add the tarragon and a healthy pinch of seasoning.
Blend the soup in a food processor until smooth and silky.