Like many recipes, this one was born out of necessity. A hungry belly and an almost empty fridge left me with few meal options. Even the crisper looked barren with only some celery and green onion to speak of. Enter this Sunday afternoon bowl of comfort. It was a stroke of luck that I had tarragon in the fridge, because the addition made the soup taste like the opposite of boring, old necessity.

Serves 6

1 tbsp canola oil 

1 bunch of celery, trimmed and washed 

1 bunch green onions, chopped into 1-in. pieces

2 yellow potatoes, peeled and cut into chunks  

6 cups stock (vegetable or chicken)

2 tbsp fresh tarragon chopped

1 tsp freshly ground pepper

  1. Heat a soup pot over medium and add canola oil. 

  2. Chop the celery into 1/2-in. pieces and add to the pot along with the green onions. Sweat over medium heat for 5 min, or until celery begins to soften. 

  3. Add potatoes and stock and bring to a simmer. Cooking covered until potatoes are fork tender. 

  4. Pour mixture into a blender and purée. Stir in tarragon and pepper and serve. 

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