Lettuce and Tarragon Soup

Lettuce and Tarragon Soup

13 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Sheila Greer
Recipe by  Sheila Greer

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (13)

Rate This Recipe
ScottFamily
8

ScottFamily

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 chopped 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!

SQUIRLADY
6

SQUIRLADY

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!

YLEEK
5

YLEEK

Excellent!!! Lots of flavor!!!

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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