I came across this recipe in April's Bon Appétit. Super easy to make and now it is a staple in our house for whenever we want the taste of green. Real people (Jess & Ben) recently from these places (Philadelphia, Utah, Idaho) said, "The soup is good." Don't be afraid of the Tarragon. It tastes similar to anise or fennel, some might say licoricey – What? It tastes nothing like black Twizzlers. It can be overpowering in a dish but the right amount adds interest and complexity that makes it worth the risk. I am usually over cautious so my strategy is to put the amount I think should be in there and then I sneak behind my back and throw some more in when I'm not looking. Feel free to try other herbs, no herbs or adverbs – whatever you prefer!

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