“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.” - by Sheila Greer
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- Increase heat to medium low and stir in the romaine lettuce. Cook 5 minutes. Stir in the tarragon. Remove from heat.
- In a blender, blend the soup until smooth.
- Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.
Nutrition
Amount Per Serving (4 total)
- Calories
- 146 cal
- 7%
- Fat
- 11.9 g
- 18%
- Carbs
- 9.5 g
- 3%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"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 of cho..." See morepped spring onions and white onions for the leeks, since I didn't have any, and I only had dried tarragon on hand so I used 1 Tbsp plus 1 tsp. The flavor was good other than the salt issue. It's great to have a new use for all of the heads of lettuce we have been getting from our csa!"
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