Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Tarragon Vegetable Broth Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 3 cups Ingredients 2 small carrots, peeled and coarsely chopped 2 medium stalks celery, peeled and coarsely chopped 1 small onion, coarsely chopped 1 medium leek, coarsely chopped and well washed 1 medium ripe tomato, coarsely chopped 15 whole black peppercorns 2 medium cloves garlic 3 cups water ¾ cup dry white wine ¼ cup white-wine vinegar 2 sprigs fresh thyme 1 sprig fresh tarragon Directions Combine carrots, celery, onion, leek, tomato, peppercorns, garlic, and water in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook for 45 minutes. Add the wine, vinegar, and thyme; cook for 15 minutes more. Remove from heat. Add tarragon, and allow to cool to room temperature. Strain just before using. The broth can be stored refrigerated in an airtight container for up to 3 days. Rate it Print