Lettuce Leek and Tarragon Soup

    35 min

    This is a super-light soup, that's perfect for the warm summer months. Leeks, romaine lettuce and tarragon are simmered in a chicken stock, before being pureed. Serve with bread rolls, if desired.

    22 people made this

    Serves: 4 

    • 60g unsalted butter
    • 2 leeks, chopped
    • 1 clove garlic, finely chopped
    • 1 litre chicken stock
    • 2 teaspoons salt
    • 1 head romaine lettuce, rinsed, dried and chopped
    • 4 tablespoons chopped fresh tarragon
    • salt and pepper to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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 stock and salt. Reduce heat and simmer approximately 15 minutes.
    2. Increase heat to medium low and stir in the romaine lettuce. Cook 5 minutes. Stir in the tarragon. Remove from heat.
    3. In a liquidiser, blend the soup until smooth.
    4. Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.

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    Reviews in English (17)


    Really tasty, and SO quick to make. The flavour given by the tarragon is just great  -  17 Aug 2013


    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!  -  04 Jun 2010  (Review from Allrecipes US | Canada)


    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!  -  25 May 2011  (Review from Allrecipes US | Canada)