Lettuce and Tarragon Soup
- SERVINGS: 6
- 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
- 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.
The tarragon and leeks in this soup have a distinct affinity for Chardonnay. Try one from California.