*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.
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!
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!
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.
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.
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.
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