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David Connelly

  Ednam.org Food

Carrot and Tarragon Soup



Carrot and Tarragon Soup, a tasty soup by David Connelly, East of Scotland






Preparation Time


Cooking Time



  • 16oz Carrots
  • 1 Red Onion
  • 3 lettuce leaves
  • 1 leek
  • Fresh Tarragon
  • 1 Tablespoon Dried Tarragon
  • 1 Tablespoon Sugar
  • 4 Tablespoons Double Creme
  • Black Pepper
  • 1/2 teaspoon Salt
  • 2 oz Butter
  • 1 3/4 Pints boiling water


Having washed all of the vegetables, chop the carrots thinly and chop up the lettuce and leek into quite wee pieces.
Chop the onion into tiny chunks then put the butter and the onion into a saucepan. Melt the butter and soften the onion for a few minutes.

Add the carrots and coat them in the melted butter and onion. Add the lettuce and leek then stir them all together. Put the lid on the pot and allow it to sweat for a while, (Usually 10 - 12 minutes)

Add the boiling water and put in some of the fresh tarragon leaves and half of the dried tarragon powder. Add the salt and pepper and stir, then add the sugar. Stir again. Allow the mixture to gently simmer for 20 mins. Add the rest of the dried tarragon. Allow to simmer for another few minutes.

I usually liquidise the soup before reheating to serve and I add the double creme, more as a decoration just before serving with another sprig of fresh tarragon on the top.

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