1. Wash and dry the figs. Then cut them into quarters. Heat some oil in a pot. Put the figs in and cook them until tender then take them out. Take the beef broth, pepper, dried tarragon and cream put it in the pot. Let it come to a boil while stirring then turn it down to a simmer. Ad salt to taste.

2. Cut the stalks of tarragon into fine strips. Beat the rest of the cream until it becomes stiff. Put the soup in bowls. Add spoonfuls of the stiff cream. Add the figs and fresh tarragon.