Late-Summer Tomato and Tarragon Soup

Melt the butter in a medium soup pot over medium heat, and when the butter begins to foam, add the onion, garlic, and celery. Cook for 3 minutes, stirring often.

Add the tomatoes, wine, stock, bay leaf, allspice, orange peel, sugar, and salt. Bring to the boil and add half of the tarragon leaves. Cover and cook over medium-low heat for 25 minutes.

Carefully remove the bay leaf and orange peel. Using an immersion blender, purée the soup until no solids remain. If you wish, and you’re a little crazy like many professional chefs, pass the soup through a fine-meshed strainer for a restaurant-grade velouté. Serve with a spoonful of crème fraîche (or stir in the heavy cream), garnish with a sprig of tarragon, and serve hot. This soup can also be served chilled. Bon app’!