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    Lettuce, leek & tarragon soup

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    Lettuce, leek & tarragon soup

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    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.

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