This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
PlayingPeas and Carrots Soup
Peas and Carrots Soup
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Ingredients
4 carrots (rainbow if in season), peeled and cut into thirds then squared and cut into 1/4- to 1/2-inch dice
3 ribs celery from the heart, halved lengthwise and cut into 1/4- to 1/2-inch dice
1 small bulb fennel, trimmed and cored and cut into 1/4- 1/2-inch dice
1 turnip, peeled, squared and cut into 1/4- to 1/2-inch dice
1 large Russet potato, peeled, cut into planks then cut into 1/4- to 1/2-inch dice
1 onion, chopped into 1/4- to 1/2-inch dice
1 firm small to medium zucchini, cut into planks then cut into 1/4- to 1/2-inch dice
2 leeks, whites and light greens, trimmed, washed and cut 1/4- to 1/2-inch half moons
4 cloves garlic, thinly sliced or chopped
3 tablespoons good EVOO – Extra Virgin Olive Oil
Salt and finely ground black pepper
1 quart vegetable stock
2 cups water
1 cup fresh shelled peas
1/4 cup tarragon leaves, chopped
1 tablespoon fresh lemon juice, to serve
Yield
Serves: 4-6 servings
Preparation
Add veggies to a large bowl as you cut them.
Heat a large Dutch oven or soup pot over medium heat with EVOO, 3 turns of the pan.
Add the vegetables to the pot and season with salt and pepper. Stir to coat them with EVOO then cover the pot and sweat the vegetables 10-15 minutes, stirring occasionally. Add the stock and water, bring the soup to a boil then reduce heat to keep soup at a low boil. Simmer 20-30 minutes then add peas and turn off heat. Cover pot and let stand 5 minutes. Add tarragon and lemon juice, let stand another minute or so then serve in shallow bowls.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
As huge foodies, we know a thing or two about good restaurants—here are some of our faves throughout the U.S. that you should add to your must-try list.
Doctor Says to Stay AWAY From Juice Cleanses—Here's Why
A viewer asked family physician Dr. Jen Caudle if she should do a cleanse to gain energy and lose weight—and the doc said no. Here's what she suggests instead.