I've been using tarragon quite a bit more lately. It makes a potato leek soup taste authentic, and adds depth to broccoli soup.

Cauliflower & Spinach Soup with Tarragon

INGREDIENTS:

2 tablespoons unsalted butter

1 cup thinly sliced leeks, white and pale green part only

1 pound cauliflower florets

1/4 pound turnips, peeled, in large dice

4 cups chicken or vegetable stock, or more as needed

1/4 pound baby spinach leaves

2 teaspoons finely minced fresh tarragon, or to taste

Salt and freshly ground black pepper

INSTRUCTIONS:

Melt the butter in a large saucepan over moderate heat. Add the leeks and saute until softened, 3 to 4 minutes. Add the cauliflower, turnips and stock. Bring to a simmer. Cover and adjust heat to maintain a gentle simmer. Cook until the vegetables are tender, about 20 minutes. Turn off the heat and stir in the spinach. It will wilt instantly.

Puree the soup in batches in a blender. Return to a clean saucepan and reheat. Season with tarragon, salt and pepper. Divide among warm bowls.

Serves 4 to 6