Too Many Chefs

Sounds very nice, Barrett, but to me it looks like it needs croutons of some sort. Anchovy croutons...? (Yes, yes, your wife has a blind spot about anchovies but you've got to get her over it one of these days!)

You've just reminded me of the other component to the meal. I toasted some bread and spread butter mixed with chopped fresh garlic on top and then floated the slice on top of the soup.

You're absolutely right it wanted a crouton. A single BIG crouton.

We are both a bit dopey lately, eh?

I make this all the time, or at least an approximation of it. The tarragon is what really makes the soup stand out, imho.

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