Veal ragout soup with tarragon

Ingredients

• 400 g Cubed deer meat
• 100 g Quartered, sliced carrots
• 100 g Quartered, sliced parsley root
• 100 g Whole, washed celery root
• 100 g Potatoes, peeled, cubed
• 1/2 pcs Unpeeled, washed onion
• 1 clove Whole peeled garlic
• 1/2 pcs Whole tomato
• 1/2 pcs Deseeded half pepper
• 2 sprig Parsley, fresh
• 1 pcs Bay leaf
• 3 pcs Black peppercorns
• 3 tbsp Tarragon, fresh, chopped
• 100 g Green peas
• 800 g Water
• 200 ml Cream
• 3 tsp Salt

Method

1. Prepare all the vegetables.
2. Roast the meat cubes in some oil, season it with salt, then add some water in and stew it half-cooked.
3. Add the vegetables (except the green peas) and all the seasonings, with 1tbsp tarragon, and 2tsp salt. Pour enough water to cover the ingredients then boil the soup until the meat gets soft.
4. While boiling, put the green peas in another pot to boil. When they get soft, add the peas to the soup.
5. Add the rest of the tarragon and the cream then carefully boil the soup again. Note that the cream can easily curdle on high heat.
6. Taste at the end and add some more salt if needed.