About this recipe: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.
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
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Method Prep:15min › Cook:20min › Ready in:35min
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.
Increase heat to medium low and stir in the romaine lettuce. Cook 5 minutes. Stir in the tarragon. Remove from heat.
In a liquidiser, blend the soup until smooth.
Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.