Chef Jerry Traunfeld
Jerry Traunfeld
July 1999

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Recipe Summary test

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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