Turkey Ragout Soup with Tarragon
I share this soup recipe with you now at Kyara’s request. This turkey ragout soup with tarragon is one of her favorites.
Tarragon gives a special taste, the mushroom and green bean are very good combination together, not just in this soup, also in side dishes.
Tarragon also known as estragon, is used for culinary and medicinal purposes. Its strength of taste vary greatly depending on where it is grown. Russian tarragon is not as strongly aromatic and flavorsome as French one. Spanish tarragon, also called a Mexican mint marigold, is much more reminiscent of French, with a hint of anise. It has a stronger flavor than Russian one, it is a good substitute of French tarragon. Buy French or Spanish if you can, I used Spanish. Do not worry if you can’t buy fresh tarragon, dried one is also good, but do not forget to taste your soup and add more if need. Fresh has a more intense taste.
Tarragon is one of the four key herbs in French cuisine – parsley, chives and chervil are the other three. It is the main flavoring ingredient of the famous Béarnaise sauce, it goes very well with eggs, fish and poultry, its sprig is commonly used in vinegar, and it is popular in carbonated soft drink in the countries of Eurasia. It is also worth trying with forest mushroom and you can see it gives an extra taste.
After this soup I make a light main course or move directly to dessert with some pancakes or a tart is also enough afterwards, because it’s filling. I recommend making a double portion of this soup because it is very delicious the next day as well. I am very popular in my family when I make it, there’s never enough. I finish it off with a swirl of lactose free sour cream on its top (it’s optional) and I place some tarragon leaves on it and it’s ready to serve.
Turkey Ragout Soup with Tarragon
- 500 gram turkey breast fillet chopped bites size
- 2 tbsp olive oil
- 250 gram mushroom sliced
- 150 gram green bean cut 2½ cm pieces
- 1½ tbsp fresh tarragon leaves finely chopped
- 1 liter chicken stock
- 50 gram gluten free pasta 1½ cm cube shape
- 200 ml almond cream
- 4 tbsp balsamic vinegar
- 1 tsp salt
- ½ tsp pepper freshly ground
- 4 tsp lactose free sour crème optional
- Fresh tarragon leaves to decorate
- Heat 2 tbsp olive oil in a soup pan and add chopped turkey breast in it. Sauté for 4 minutes, until the cover of turkey breast is white.
- Add mushroom, green bean and tarragon, salt and pepper in it, sate together for 2 minutes, then pour 1 liter of chicken stock into the pan.
- Heat it up until first boiling then reduce the heat to medium low, cover and cook for 15 minutes.
- Put gluten free pasta into it and cook them for 8 minutes, until pasta is soft.
- Add almond cream and balsamic vinegar, stir in the soup and cook for 2 minutes.
- Season to taste.
- Serve in a soup bowl.
- Decorate with 1 tsp lactose free sour cream swirl on the top(optional) and fresh tarragon.
Learned something again about the tarragon and their varieties. 🙂 I love everything that has mushroom in it. I will try this version too. (Before, I never paid attention where the tarragon came from…now I will.)
Dear Georgina, I am very curious how did you like it. Do not forget to tell me, please 😊
Where do you buy the gluten free pasta from and which brand?
Dear Maddison, any gluten free pasta is good, when I can’t find square shape pasta in the shops, I buy GF lasagne pasta, and I break it for about 2-2,5 cm pieces. That is not problem if their shape is not regular.
I made the soup using chickpea pasta fron AH and coconut milk because I didn’t have any almond cream to hand and it was delicious! I’m going to try it in the instant pot next time because I think I over cooked the turkey. Will see how it goes! Thanks again for another great recipe 😋
Dear Maddison, I am very glad you like this soup, tarragon is one of my favorite herbs. I’ve never made it with coconut milk because its taste more characteristic than almond milk’s taste, what is more neutral. I will try with it, I’m curious.
Thank you very much for your lovely feedback 🙂