Lettuce and Tarragon Soup

Contributed by Jerry Traunfeld

4 tablespoons unsalted butter
2 medium leeks (about 1 pound), white and tender green parts only, halved lengthwise and thinly sliced crosswise
1 garlic clove, finely chopped
4 cups chicken or vegetable stock or canned low-sodium broth
Salt
1 head romaine lettuce (1 1/2 pounds), cored and cut crosswise 1 inch thick
1/4 cup packed tarragon leaves
Freshly ground pepper

Melt the butter in a medium sauce-pan. Add the leeks and garlic and cook over moderate heat, stirring often, until lightly browned, about 10 minutes. Add the stock; season with salt. Cover and simmer over low heat for 15 minutes.
Stir in the lettuce and cook over moderate heat for 5 minutes. Stir in the tarragon. Puree half of the soup at a time in a blender until smooth. Transfer to a medium saucepan and gently reheat. Season the soup with salt and pepper and serve in warmed bowls.

Suggested Pairing

The tarragon and leeks in this soup have a distinct affinity for Chardonnay. Try one from California.