Tomato Soup with Shrimp
Peel and chop onion. Peel potato and cut into cubes. Heat the oil in a saucepan and sauté the onion until translucent. Add potato and broth, bring to a boil, cover and cook for 15 minutes over low heat.
Add tomatoes along with their liquid and bring to a boil again. Puree the soup, then add the shrimp and 1 tablespoon tarragon, mix well and cook until warmed through over low heat.
Pour the soup into soup bowls, top each with 1 tablespoon creme fraiche and serve sprinkled with remaining tarragon.