Lettuce and Tarragon Soup

4.1
(24)

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.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings

Ingredients

  • ¼ 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

  • ¼ cup chopped fresh tarragon

  • salt and pepper to taste

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.

Nutrition Facts (per serving)

146 Calories
12g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 146
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 1180mg 51%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 2g
Vitamin C 26mg 129%
Calcium 65mg 5%
Iron 2mg 10%
Potassium 308mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.