Spicy Potato Tarragon Soup

Ingredients

• Butter

  Unsalted

  6 tbsp or 85g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Potato

  Flesh and skin, raw

  12 Potato small or 2.04kg

• Apples

  With skin

  1 medium or 182g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Tarragon

  Spices, dried

  2 tbsp, leaves or 4g

• Sauce, hot chile, sriracha

  1 tsp or 5g

Directions

1. Melt the butter in an 8-quart stockpot over medium heat. Add the sliced onions, leeks, garlic, and fennel; cook for about 10 minutes until the vegetables start to soften.
2. Add the cubed potatoes and stir to brown slightly. After 10 minutes, deglaze the pot with vegetable broth and simmer for 45 minutes.
3. Once the potatoes are soft, add the heavy cream, salt, and pepper. Blend the soup in batches to a chunky consistency, then return to the pot.
4. Stir in the lemon juice, chopped tarragon, and Sriracha sauce to taste. Adjust seasoning with salt and pepper if necessary.