This is a recipe obtained from my mother. She was herself a cook and passed me down some absolute gems that I hope to share with you. This soup is full of goodness and well worth the preparation time.
Melt the butter in a thick bottomed Saucepan over a moderate heat.
When the butter has melted, add all the prepared vegetables, tarragon and seasoning and mix well making sure all the vegetables are coated with the butter. Place a lid on the saucepan and sweat for 10 minutes, removing the lid occasionally to stir the vegetables.
Add the flour and gently mix well so as not to crush the vegetables. Then add the milk and stir until the soup begins to bubble.
Turn the heat source down to simmer, and allow to cook for 30 minutes.
Finally, add the cream and serve immediately. Serve with Crusty French Bread.
Servings 4