Lettuce and Tarragon Soup

Lettuce and Tarragon Soup

15
Sheila Greer 0

"This is an interesting combination. If you like watercress soup, you'll love this! Leeks and tarragon create a delicious combination with chopped romaine lettuce. Season with freshly ground pepper for a lovely presentation."

Ingredients

35 m {{adjustedServings}} servings 146 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 1180 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a medium saucepan over medium heat. Place leeks and garlic in the pan and slowly cook and stir 10 minutes, or until tender and lightly browned. Mix in the chicken broth and salt. Reduce heat and simmer approximately 15 minutes.
  2. Increase heat to medium low and stir in the romaine lettuce. Cook 5 minutes. Stir in the tarragon. Remove from heat.
  3. In a blender, blend the soup until smooth.
  4. Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.
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Reviews

15
  1. 21 Ratings

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This was very good, however, it was way too salty for us. I don't think I'd add any of the salt at first next time, and would just salt to taste afterwards. I did have to substitute a mixture ...

Excellent!!! Lots of flavor!!!

This was delicious. Lovely green color makes for a wonderful presentation & the flavor is superb. Very quick & easy to make too. Fresh tarragon is a must!