Creamy Tarragon Soup for Souper (Soup, Salad & Sammie) Sundays

Just in case there is a white pants-style rule about no cold soups after Labor Day, I am sneaking this one in under the wire. ;-) Just kidding, here I enjoy soups of all temperatures year round--a sort of an equal opportunity policy for soups. Even so, with the warm, humid weekend we are having here, a cold soup is particularly welcome.

This soup comes from The Everything Raw Food Recipe Book by Mike Snyder with Nancy Faass, MSW, MPH and Lorena Novak Bull, RD. Although I am very sad that Borders bookstores are closing, they have been dangerous fun to shop at lately with all of the book bargains. This book was 50% off, then an additional 15%, so a steal for 300 easily prepared raw recipes.


The recipe for Creamy Tarragon Soup caught my eye since I am always looking for good ways to use my prolific tarragon plant. I liked the combination of ingredients and the fact that the bulk of them I am able to get locally grown. This soup is great for a warm day when you want to eat a little lighter, but still want something that satisfies.

The book says, "This is a satisfying soup that is quick and easy to prepare. The jalapeno pepper can be replaced with other fresh or dried peppers. The tarragon can be replaced with other fresh herbs you have on hand."


Creamy Tarragon Soup
From "The Everything Raw Cookbook"
(Serves 2)

1/2 cup zucchini, peeled and chopped
1 Tbsp minced jalapeno pepper
1 clove garlic, minced
2 Tbsp fresh tarragon or 1 tsp dried tarragon
2 Tbsp lime juice
1 cup water
1 cup avocado, chopped

Place all ingredients except the avocado and water in a blender and blend.

Gradually add the water, 1/4 cup at a time, until it becomes smooth. Add the avocado last and blend until creamy.

Nutrition Info: Per Serving Calories: 132, Fat: 11g, Protein: 2g, Sodium: 9mg, Fiber: 6g


Notes/Results: Refreshing and full of complex flavors. The tarragon stands out but not in an obnoxious way, and the chiles give it a pleasant little kick. I though it might need a little salt, but amazingly the lime juice and tarragon make it plenty flavorful without. More for color contrast than anything, I topped the soup with a little cashew cream I have been playing with (just cashews soaked overnight and whizzed in the blender with water, garlic powder and a little salt. You can leave out the garlic and salt and add a little honey or agave for a sweet non-dairy cream for fruit). I will make this soup again--even after Labor day. ;-)


Let's visit the Souper Sunday kitchen and see what scrumptious soups, salads and sandwiches await.

Tigerfish from Teczcape - An Escape to Food has an exotic Lotus Root and Walnut Soup to share and says, "So, this is my version of homemade soup with lotus root, walnut, Chinese celery and gojiberries. In place of peanuts often used in Chinese lotus root soups, walnuts can be a good change. If you enjoy crunching on softer walnuts (soaked in water) and see them in the light of nutrition (the omega-3s), then you may appreciate the presence of walnuts in this soup."

Susan from The Well-Seasoned Cook is back with this lovely Corn, White Bean, and Squash Blossom Chowder. She says, "...a chowder that effortlessly straddles the seasonal shift with kernels of fresh corn, gentle white beans, musky herbs, and the crepe-paper frills of festive squash blossoms. With a creamy broth that tastes like cashmere, and a clutter of textures as delicate as twisted baby cable stitch, you can sip on waning summer while waiting for pumpkins not yet even green on the vine."

Janet of The Taste Space adapted a Moroccan Curried Carrot, Mango and Lentil Salad and says, "...the end result was a delicious warm lentil dish, filled with caramelized carrots and onions, with heavy savoury notes from the cinnamon with more complexity from the garam masala. Ginger adds a subtle, but nice heat. Mangoes add the finishing touch, as well as a squirt of fresh lemon juice. If your mangoes aren’t ripe, you may consider adding some agave or honey to the dish."

Elizabeth of The Law Student's Cookbook is sharing her Curried Turkey Burgers this week and says, "The good news is that even with school in session, I still have found time to cook myself dinner. This burger was another request from one of my MFP friends. I really love turkey burgers. Because ground turkey can be so bland, I love all the different variations on a burger it can create with just a few shakes of spice jar."

Lauren of Healthy. Delicious. made a vegetarian version of a classic with these Provolone Stuffed Eggplant “Meatball” Subs. She says, "Meatless meatballs are a healthy alternative to those made with beef or pork, and these are much more flavorful than what you would find at the grocery store. My recipe has been through a few incarnations over the years, but my favorite version has a piece of melty provolone tucked inside and is baked for a crispy exterior. ...These eggplant balls are delicious on their own or with pasta, but I think the best way to eat them is on a sub."

Also making the most of eggplant in delicious sandwich for is Joanne from Eats Well With Others with her adaptation of Rachel Ray's Grilled Eggplant Subs with Fontina and Tomato Jam. Joanne says, "This is the ultimate Labor Day picnic sandwich. Grilled rosemary-infused eggplant covered in melted cheese and a tomato jam so luscious that you'll feel compelled to drink it straight out of the pan."



Thanks to everyone who joined in with their truly gorgeous and inspiring recipes this week. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo for all of the details.

Have a happy, healthy and safe Labor Day weekend.