Hungarian Ragout Soup

February 04, 2016

Traditional ragout soup is made with vegetables: onions, carrots, parsley root, celery root, mushrooms, green peas, lemon juice, heavy cream and tarragon. Chicken breast fillet also can be added, but it is a wonderful light soup which can be vegetarian. It is important to add tarragon towards the end of the cooking to be able to best enjoy it’s flavor.

• 1 medium onion, chopped finely
• ¼ small celery root, peeled, cut into small cubes
• 100 g green peas
• 2 carrots, peeled and cut into slices
• 1 parsley root, peeled and cut into slices
• 2 large /4 medium mushrooms, cut into pieces
• 1 teaspoon of tarragon
• 200 ml heavy cream
• Ground black pepper
• salt
• juice of half a lemon
• 250 g chicken breast fillet, cut into 2x2 cm cubes (optional)

1. In a large pot sauté onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them get burned. Salt it lightly to help tenderize them. The onion should be cut into very-very small pieces. 2. (If you make it with meat, add it now, season with salt and ground black pepper. Stir constantly for about 3 minutes or until the meat has been seared on all sides.) 3. Add the carrots, the parsley root and the celery root cubes. 4. Add 1300 ml water, cover and after 10 minutes of cooking add the green peas and the mushrooms and cook until vegetables (and meat) are tender. 5. Remove the pot from the heat. In a bowl mix the heavy cream with some soup liquid and pour this mixture back to the soup pot. Add tarragon and bring back it to a boil. When it starts boiling, turn the heat off and add lemon juice.

Nutritions

Calories
445

Sodium
547mg
22% DV

Fat
26g
41% DV

Protein
20g
40% DV

Carbs
32g
11% DV

Fiber
7g
28% DV