(When I make this I never have all the ingredients and I’ve never used the crème fraiche and it is till delicious!)
1 onion
1 clove of garlic
1 small carrot
2 tablespoons olive oil
4 cups chicken broth
½ cup parsley leaves
2 bunches young spinach
2 sprigs fresh tarragon
2 tablespoons crème fraiche
Peel the onion and garlic, and slice thin. Peel the carrot and dice fine.
In a large pot, stew the onion, garlic, and carrot in the olive oil, covered until soft an translucent. Add the chicken stock, bring to a boil, and simmer uncovered for about 15 minutes.
Prepare a large bowl half filled with ice and smaller bowl, preferably stainless steel, that will fit inside and rest on the ice.
Wash the parsley and spinach and add them to the pot with the chicken stock and other vegetables. Shut off the heat and allow the soup to stand, uncovered, for 5 minutes, no longer. Immediately puree the soup in a blender and pour it through a medium mesh strainer into the bowl in the ice bath. Stir the soup slowly with a spoon or spatula until it has cooled to room temperature and then remove it from the ice. Quick cooling preserves the color of the soup. Chop enough tarragon to make about 1 Tablespoon and stir it into the crème fraiche. To serve the soup reheat it to just below the boil point and garnish each bowl with a teaspoon of the crème fraiche.
Serves 6