• 2 tablespoons extra virgin olive oil
  • 1 small onion, minced
  • 1 small carrot, peeled and thinly sliced
  • 1 celery rib, thinly sliced
  • 1/2 teaspoon dried tarragon
  • 2 cups vegetable broth
  • 1/2 cup dry white wine


Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.

Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.