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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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

146 calories; protein 2g 4% DV; carbohydrates 9.5g 3% DV; fat 11.9g 18% DV; cholesterol 30.5mg 10% DV; sodium 1180.3mg 47% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/07/2010
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! Read More
(10)

Most helpful critical review

Rating: 3 stars
01/11/2011
Very yummy. Worth making again... I added a little crumbled bacon and it was perfectly delightful. Read More
(5)
23 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
06/07/2010
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! Read More
(10)
Rating: 5 stars
05/25/2011
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 I'm glad I did it that way. No yogurt or sour cream needed! It's fantastic as is. You definitely have to like tarragon though which I do. I'll definitely be making this again. Thanks! Read More
(6)
Rating: 5 stars
08/16/2006
Excellent!!! Lots of flavor!!! Read More
(6)
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Rating: 5 stars
08/07/2005
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! Read More
(6)
Rating: 4 stars
05/14/2005
Good flavor blend but the texture and appearance is not very appealing Read More
(5)
Rating: 5 stars
08/18/2003
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. Read More
(5)
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Rating: 3 stars
01/10/2011
Very yummy. Worth making again... I added a little crumbled bacon and it was perfectly delightful. Read More
(5)
Rating: 5 stars
07/01/2011
The soup was lovely! A perfect light soup for summer when your garden is producing so much lettuce that if you see another salad you'll 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. Read More
(4)
Rating: 5 stars
10/16/2012
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. Read More
(3)
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