Lettuce and Tarragon Soup

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

Lettuce And Tarragon Soup Ingredients

• cup unsalted butter

• 2 leeks, chopped

• 1 clove garlic, finely chopped

• 4 cups chicken broth

• 2 teaspoons salt

• 1 head romaine lettuce - rinsed, dried, and chopped

• cup chopped fresh tarragon

• salt and pepper to taste

How to Make Lettuce And Tarragon Soup

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.

Lettuce And Tarragon Soup Nutritions

• Calories: 145.7 calories

• Carbohydrate: 9.5 g

• Cholesterol: 30.5 mg

• Fat: 11.9 g

• Fiber: 2.6 g

• Protein: 2 g

• SaturatedFat: 7.3 g

• ServingSize:

• Sodium: 1180.3 mg

• Sugar: 2.8 g

• TransFat:

• UnsaturatedFat:

Lettuce And Tarragon Soup Reviews

• This was very good, however, it was way too salty for us. I dont think Id 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 didnt 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. Its great to have a new use for all of the heads of lettuce we have been getting from our csa

• 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

• OMG, who would have thought *lettuce* soup would taste so darn good I used a romaine, leeks and tarragon from my garden. The lettuce was a little tough from being left in the ground too long, so I had to find another use for it besides salad. This recipe fit the bill perfectly I cut the unsalted butter to 2 tbsp., used low sodium chicken broth, and I only added 1 tsp. of salt, which was the perfect amount in my opinion. I also did not blend it, preferring to leave it chunky, and Im glad I did it that way. No yogurt or sour cream needed Its fantastic as is. You definitely have to like tarragon, though, which I do. Ill definitely be making this again. Thanks

• I really liked this soup. My tarrigon was late season in a dry year, so I cut it back to about half the suggested amount. And I added a dollup of plain yogurt (sour cream would do as well) to the soup after dishing into the bowls.

• Very yummy. Worth making again... I added a little crumbled bacon, and it was perfectly delightful.

• Good flavor blend but the texture and appearance is not very appealing

• The soup was lovely A perfect light soup for summer, when your garden is producing so much lettuce that if you see another salad youll scream:)I used all the lettuces that were getting to large. Meuslun mix, romain and butter/bib. Had no leeks so used a combo of a bit of onion and some scallions. 3 small cloves of comfey garlic, salted butter and organic chicken stock, so added no salt till just before serving. It needed a pinch, along with the pepper. I always use an immersion blender, easier and mess/cleanup. The tarragon was a terrific touch, though I wonder what adding mint one time would be like, having way more mint growing then the tarragon.

• Just try it. i dont cook a lot but this is very easy and tastes fantastic, and everyone else thinks so too.

• It was good but not very hearty if you know what I mean. I used spinach instead of lettuce to give it more nutrition. If you have my luck, youll have green soup splattered all over the kitchen when you use the blender...its fine with chunks. I put my spinach through the food processor before I added it to the pot.

• This is amazing. Wonderful, interesting flavors, and you can use any green leafy veggie instead of lettuce. Kale or collard greens are great to use for extra nutrition; just increase your cooking time to ten minutes instead of five.

• Delicious The flavor is wonderful. I did not have leeks on hand so I used onions instead. It turned out very tasty and froze well. What a great way to use up an abundance of leafy greens I will be making this again.

• Wow, suprisingly delicious and easy I added halved cherry tomatos the last 5 minutes of cooking (after pureeing it), bits of crisp bacon, and shredded Fontana cheese; the recipe doesnt need it at all, but it was even more delicious Enjoy :)

• Its really good but I thought it needed a little more flavor. I added some curry powder, more garlic, a hit of Worcestershire sauce and fresh parm cheese. I really love a warm sloppy green in my soup, so I did not fully blend it. The larger chunks of lettuce gave you something to chomp into.

• Very good and a delightful way to use up greens that are getting old. It would have been 5 stars, except the salt indicated in the recipe will makes it too salty. I dont use any salt, just a little pepper. Works well with dried tarragon if you dont have any fresh on hand.

• I substitued half a sweet onion for the leek and small amount of dried tarragon for the fresh. It was delicious.