LETTUCE SOUP
Steps:
- Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
LETTUCE AND TARRAGON SOUP
This is an interesting combination. If you like watercress soup, you'll love this! Leeks and tarragon create a delicious combination with chopped romaine lettuce. Season with freshly ground pepper for a lovely presentation.
Provided by Sheila Greer
Categories Vegetable Soup
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- 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 broth 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 blender, blend the soup until smooth.
- Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 9.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 7.3 g, Sodium 1180.3 mg, Sugar 2.8 g
LEEK, POTATO, AND TARRAGON SOUP
Categories Soup/Stew Milk/Cream Potato Appetizer Quick & Easy Yogurt Leek Winter Tarragon Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper.
LETTUCE AND TARRAGON SOUP
This is an interesting combination. If you like watercress soup, you'll love this! Leeks and tarragon create a delicious combination with chopped romaine lettuce. Season with freshly ground pepper for a lovely presentation.
Provided by Sheila Greer
Categories Vegetable Soup
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- 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 broth 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 blender, blend the soup until smooth.
- Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 9.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 7.3 g, Sodium 1180.3 mg, Sugar 2.8 g
LETTUCE AND TARRAGON SOUP [14]
Steps:
- 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 broth 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 blender, blend the soup until smooth. Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.
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LETTUCE AND TARRAGON SOUP RECIPE - JERRY TRAUNFELD
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- Melt the butter in a medium sauce-pan. Add the leeks and garlic and cook over moderate heat, stirring often, until lightly browned, about 10 minutes. Add the stock; season with salt. Cover and simmer over low heat for 15 minutes.
- Stir in the lettuce and cook over moderate heat for 5 minutes. Stir in the tarragon. Puree half of the soup at a time in a blender until smooth. Transfer to a medium saucepan and gently reheat. Season the soup with salt and pepper and serve in warmed bowls.
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