This is SOOOOO good! I have made it several times now. It should be a dessert, but for some reason, we're allowed to eat it as a side. :) An immersion blender will make it much more simple, but if you don't have one, you can use the instructions provided in the recipe. To the people who had trouble with the tarragon- just chop it up a bit before you try and put it in the blender. In the end, you want it in such itty bitty pieces that the liquid is almost green. So chop it up and then blend it all. The syrup is the best part! It's like candy.

I had this soup at a restaurant in St. Louis as I like to try new things and it was so good. I had been looking everywhere for the recipe and finally found it on Pinterest. It is really good and this recipe looks nearly like what I had at the restaurant. I can't wait to try it.

has anyone made this....how did it taste? i want to bring this to my next book club

OK! How syrupy (thick) is the syrup?? Also, I had trouble when I pureed the tarragon. The sprigs wrapped around the blade spindle. Any suggestions?

I've got the issue this recipe came from, and it's 3/4 cup sugar that needs to be added for the syrup.

Where can we find the sugar amount? Equal parts for a simple syrup I'm guessing?

missing details on how much sugar to use for tarrragon syrup...typo, any help? thanks!