Zucchini And Tarragon Soup - cooking recipe

Ingredients

2 tsp olive oil
1 large onion, chopped
3 medium potatoes, peeled and chopped
2 cups chicken stock
2 1/4 lbs zucchini, chopped
1 tsp freshly chopped tarragon, plus additional to serve

Preparation

Heat oil in a large saucepan on medium heat. Cook the onion for 3 mins, stirring, until soft. Stir in the potatoes. Add the stock and 2 cups water and bring to a boil. Reduce heat to low and simmer for 5 mins. Add the zucchini and chopped tarragon. Simmer for 5 mins.
Using an immersion blender, blend until smooth. Season to taste with salt and freshly ground black pepper. Serve in warmed bowls scattered with additional tarragon and a grinding of pepper, if desired.