Carrot soup with tarragon

Ingredients are for 4 people.
Put the butter and olive oil in a large saucepan over medium-high heat. Add the onion and allow to glaze, then add the carrot and finely chopped garlic and continue to simmer for a few minutes. Reduce the heat and add a few sprigs of fresh tarragon. (Keep some aside for the finishing touch.) Let everything simmer gently for another 10 minutes. Then add the stock and season, together with salt and pepper. 
When the vegetables are cooked, remove the tarragon sprigs and blend into a smooth soup. Then finish with some fresh tarragon and cream. 

Do you like a stronger tarragon flavour? Then add dried tarragon along with the carrot. 

This soup goes excellently with our Valentinus mead!