Points Of Interest

Tarragon leaves boast a delicate, anise-like flavor with hints of mint and pepper. It is most famous for its role in French béarnaise sauce and the herb mix fines herbs.

• Light grayish to forest green color
• Irregularly sized pieces

Suggested Uses

• Combine with mustard, olive oil and white wine vinegar for a delicious salad dressing
• Use to season shrimp, chicken, vegetable and egg dishes
• Infuse in bearnaise or hollandaise sauce

Basic Preparation

Ready to use. Add to taste.

Recipe

Chilled Petite Golden Lentil Soup with Tarragon and Chervil

Ingredients

Makes 6 servings

· 2 Cups Petite Golden Lentils

· 8 Cups Water, divided

· 2 1/8 Cups Sour Cream, divided

· 4 Lemons, juiced

· 1 Teaspoon 1890 Tarragon

· 1/4 Teaspoon 1890 Coarse Sea Salt

· 1/4 Teaspoon 1890 Ground Black Peppercorns

· 4 Sprigs of Chervil

DIRECTIONS

1. Carefully sort lentils and rinse thoroughly. Bring 6 cups of water to boil in saucepan. Slowly stir in lentils. Reduce heat to a simmer. Cook until lentils are still firm but cook through. Do not overcook. Drain lentils and rinse with cold water. Season with salt. Refrigerate until cool.

2. Add lentils to 2 remaining cups of water, 2 cups sour cream, lemon juice and tarragon. Mix well. Season with salt and pepper. Ladle into chilled soup bowls.

3. Garnish with remaining sour cream and chervil sprigs and serve.