Lettuce and Tarragon Soup

  • Servings: 6

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  • 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

How to make this recipe

  1. 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.

  2. 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.

Contributed By Published July 1999

463858 recipes/lettuce-and-tarragon-soup 2013-12-06T23:35:33+00:00 Jerry Traunfeld spring|summer|dinner-party|easter|soups-and-stews|6|fast|make-ahead|vegetarian july-1999,lettuce soup,Jerry Traunfeld,vegetarian recipe,lettuce and tarrago soup,soup recipe recipes,lettuce-and-tarragon-soup 463858

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