Lettuce and Tarragon Soup

1. 1

   Melt the butter in a medium sauce-pan.

2. 2

   Add the leeks and garlic and cook over moderate heat, stirring often, until lightly browned, about 10 minutes.

3. 3

   Add the stock; season with salt.

4. 4

   Cover and simmer over low heat for 15 minutes.

5. 5

   Stir in the lettuce and cook over moderate heat for 5 minutes.

6. 6

   Stir in the tarragon.

7. 7

   Puree half of the soup at a time in a blender until smooth.

8. 8

   Transfer to a medium saucepan and gently reheat.

9. 9

   Season the soup with salt and pepper and serve in warmed bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.