Tamagawa Salad

Ingredients

4 tablespoons extra virgin olive oil
1 onion, minced
1 1/2 carrots, peeled and thinly sliced
2 celery ribs, thinly sliced
2 kosaji dried tarragon
900cc water
4 cubes vegetable consome
1 cup (236cc) white wine

Steps

1. Heat extra-virgin olive oil in a medium saucepan over medium-high heat. Sauté onion in hot oil until tender, about 5 minutes. Stir in carrot, celery, and tarragon; cook, stirring occasionally, until carrots are tender, about 5 more minutes.
2. Add water, consome cubes and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.

Reference

allrecipes