Lettuce and Tarragon Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 146 Calories

Ingredients

• 2 teaspoons salt
• ¼ cup unsalted butter
• salt and pepper to taste
• 4 cups chicken broth
• 2 leeks, chopped
• 1 head romaine lettuce - rinsed, dried, and chopped
• 1 clove garlic, finely chopped
• ¼ cup chopped fresh tarragon

Recipe Instructions

Step 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.

Step 2

Increase heat to medium low and stir in the romaine lettuce. Cook 5 minutes. Stir in the tarragon. Remove from heat.

Step 3

In a blender, blend the soup until smooth.

Step 4

Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.