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Lettuce, leek & tarragon soup
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Serves: 4
50g unsalted butter
2 leeks, trimmed and finely sliced
2 cloves garlic, finely sliced
1 medium potato (around 150g), peeled and chopped
500ml hot vegetable stock
2 Dolce Verde lettuce hearts, trimmed and sliced
4 sprigs tarragon, leaves finely chopped
½ lemon
4 tbsp single cream, to serve
1. Put the butter in a large pan over a low-medium heat and add the leeks and garlic. Sauté for around 15 minutes, until softened and sticky. Boil a kettle of water, then add the potato to the pan with the stock and an extra 200ml just-boiled water; bring to the boil. Season, then simmer for 12 minutes, or until the potato is almost cooked.
2. Add the lettuce to the pan; cook for a further 5 minutes. Add most of the tarragon, then remove from the heat. Whizz in a blender until smooth, adding a splash of hot water if the soup needs thinning down a little. Add a squeeze of lemon, taste and season if needed. Serve in bowls, drizzled with the cream and scattered with the remaining tarragon.
Typical values per serving:
Energy |
842kJ 203kcals |
---|---|
Fat | 14g |
Saturated Fat | 8.8g |
Carbohydrate | 12g |
Sugars | 4.7g |
Protein | 3.9g |
Salt | 0.1g |
Fibre | 4.2g |
This recipe was first published in May 2021.
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