Lettuce And Tarragon Soup Recipes

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LETTUCE AND TARRAGON SOUP



LETTUCE AND TARRAGON SOUP image

Categories     Leafy Green     Vegetable

Number Of Ingredients 8

1/4 cup unsalted butter
2 leeks, chopped
1 clove garlic, finely chopped
4 cups chicken broth
2 teaspoons salt
1 head romaine lettuce, rinsed, dried and chopped
1/4 cup fresh tarragon, chopped
1 recipe (to taste) salt and pepper

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.

LETTUCE SOUP



Lettuce Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1/4 teaspoon pepper
Chive blossoms, for garnishing, optional
2 tablespoons olive oil
1 cup sliced onion
1 teaspoon chopped garlic
1 tablespoon chopped parsley leaves, plus more for garnishing
1 tablespoon chopped chives, plus more for garnishing
2 teaspoons chopped tarragon leaves, plus more for garnishing
2 heads Boston lettuce, leaves torn
3 cups chicken stock
1/2 cup heavy cream or evaporated milk
1/2 teaspoon salt

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



Lettuce and Tarragon Soup image

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

¼ cup unsalted butter
2 leeks, chopped
1 clove garlic, finely chopped
4 cups chicken broth
2 teaspoons salt
1 head romaine lettuce - rinsed, dried, and chopped
¼ cup chopped fresh tarragon
salt and pepper to taste

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



Lettuce and Tarragon Soup image

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

¼ cup unsalted butter
2 leeks, chopped
1 clove garlic, finely chopped
4 cups chicken broth
2 teaspoons salt
1 head romaine lettuce - rinsed, dried, and chopped
¼ cup chopped fresh tarragon
salt and pepper to taste

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

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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.
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