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Lettuce Leek and Tarragon Soup recipe

Lettuce Leek and Tarragon Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Leek soup

This is a super-light soup, that's perfect for the warm summer months. Serve with bread rolls, if desired.

22 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(24)

Reviews in English (17)

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

by ScottFamily

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

by Goody2shz

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

Tarragon-Leek Soup

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The vegetarian’s answer to chicken soup. Lots of leeks and garlic in this winter soup help fight off bacteria and boost flagging immunity. Antioxidant-rich tomatoes are an added bonus. Serve with whole-wheat baguettes for a satisfying lunch or dinner.


  • 1 Tbs. olive oil
  • 4 medium leeks (white and pale green parts), rinsed well and sliced
  • 3 cloves garlic, minced
  • 2 Tbs. whole wheat flour
  • 1/2 cup tomato juice
  • 4 cups vegetable stock or canned broth
  • 1/2 cup diced tomatoes
  • 1 tsp. honey or rice syrup
  • 1/4 cup finely chopped fresh tarragon (reserve a few sprigs for garnish)


In large pot, heat oil over medium heat. Add leeks and garlic and cook, stirring often, until leeks are soft, about 5 minutes. Add flour and cook, stirring constantly over low heat 2 to 3 minutes.

Slowly stir in tomato juice, stock and tomatoes. Cook until mixture thickens, about 5 minutes. Add honey or rice syrup and tarragon. Cover and cook 10 minutes. Season with salt and pepper. Ladle into serving bowls.


Mix crème fraîche and 1/4 teaspoon of the tarragon in small bowl. Cover. Refrigerate until ready to serve.

Melt butter in large saucepan on medium heat. Add leeks and shallot cook 10 minutes or until softened, stirring occasionally. Add potatoes, chicken stock and remaining 1 tablespoon tarragon. Bring to boil on high heat. Reduce heat to low cover and simmer 20 minutes or until potatoes are very tender.

With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Add cream, sea salt and white pepper. Cook on low heat until heated through. Ladle into soup bowls. Top each serving with a dollop of crème fraîche mixture.

  • 1 large head romaine lettuce
  • 1 large head escarole lettuce
  • 1 head butter lettuce
  • 3 tablespoons salted butter
  • 2 leeks, white and light green parts only, thinly sliced (about 3 cups)
  • 2 garlic cloves, chopped
  • 1/4 cup dry white wine
  • 5 cups chicken stock
  • 1 (15-oz.) can white beans, drained and rinsed
  • 3/4 cup sour cream
  • 1/2 cup firmly packed fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh dill
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • Sour cream
  • Dill sprigs

Rinse romaine, escarole, and butter lettuce well shake and pat dry. Roughly chop leaves and stems discard cores.

Melt butter in a large Dutch oven over medium. Add leeks and garlic cook, stirring occasionally, until softened, 4 to 5 minutes. Add wine, and cook 1 minute. Stir in lettuces, stock, and beans. Cover and increase heat to medium-high bring to a boil, stirring occasionally. Reduce heat to low, and simmer, covered, until lettuce leaves are wilted and stems are softened, 8 to 10 minutes. Remove from heat stir in sour cream, parsley, and dill

Using an immersion blender, process hot soup until smooth. Stir in salt and pepper. Garnish servings with sour cream and dill sprigs, if desired.

Nettle and lettuce soup

If you are thinking of serving soup as a starter, then try this one. It’s not a thick soup. If you feel the need to enrich it with dairy produce, try a dollop of crème fraîche. The clean, sharp richness would be pleasing here.

Serves 4
spring onions 4
butter 20g
carrot 1, small
garlic clove 1 ,small
vegetable or chicken stock 1.5 litres
lettuce 1, small to medium-sized
nettle leaves 100g
peas 160g

Cut the roots and the dark green leaves from the spring onions and discard them. Slice the onions thinly and let them soften with the butter in a pan while you finely chop the carrot and garlic. Add both to the pan and stir occasionally as they become tender. Heat the stock and pour it in.

Wash and tear up the lettuce leaves and add them to the stock with the thoroughly washed nettles, peas and a seasoning of salt and pepper. Bring back to the boil, then simmer for about 7-10 minutes until the nettles are tender but all is still bright green.

Blitz in a blender until smooth – this is not a soup for the mouli. Check the seasoning and serve.

Select the BROWNING function, add the oil and allow to heat. Add the chicken thighs skin side down and cook for 3 minutes, then turn the chicken over and cook for a further 3 minutes. Add the garlic and repeat for a final 3 minutes with the chicken skin side down.

Add all the other ingredients and stir to combine, then press CANCEL.

Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 8 minutes.

When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.

Leek, Potato and Tarragon Soup

Thank you, Aunt Tamara, for this delicious soup recipe. Tarragon and leeks are the perfect complements to a potato soup. The red-skinned potatoes make a big difference here, too. They have a subtle, yet distinctive taste and bring another dimension to the soup.

You can puree the soup for a creamier more elegant presentation, but I like it rustic and chunky. 


  • 3 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 2 leeks (white and pale green parts only), sliced
  • 1 small onion, chopped
  • 4 garlic cloves, sliced
  • 1 pound small red-skinned potatoes, quartered
  • 5 cups vegetable broth
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon cracked black pepper
  • ½ cup heavy cream
  • ½ cup plain whole yogurt
  • 2 teaspoons fresh tarragon, minced


  1. Melt butter in a 6-quart stockpot over medium heat and add olive oil.
  2. Add leeks, onion, and garlic. Cook over low heat until leeks are tender, about 10 minutes.
  3. Add potatoes and broth and bring to a boil.
  4. Reduce heat and mix in salt and pepper. Simmer until potatoes are tender, about 30 minutes.
  5. Add cream, yogurt, and tarragon, and heat through.
  6. Ladle into bowls and serve.

Tip: Be sure to wash leeks very thoroughly. Cut off the root end and slit the leek down the middle. Pull the layers apart and wash well under running water. Grit and sand are unpleasant additions to a soup.

Leek, Potato, and Tarragon Soup

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. DO AHEAD: 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.

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Lettuce and lovage soup

Sweat the onion in the oil or butter until soft, then add the peas and lettuce. Pour over two-thirds of the stock, bring to the boil and simmer gently for 4-6 minutes (until the fattest of the peas are completely tender).

Remove from the heat and add the lovage leaves or tarragon, then blend the soup with a hand blender or in a liquidiser. I stop blending before it is completely smooth, as I like to see and feel some texture, but a completely smooth, velvety texture is also nice. Thin the soup to your preferred texture with the remaining stock. I like it quite thick, but again, it's a matter of personal taste.

To serve cold, chill in the fridge, or if you're in a hurry, transfer to a cold bowl and place this in a second, larger bowl half filled with iced water. Stir until chilled, changing the water and adding more ice as necessary.

To serve hot, reheat, stirring occasionally and do not allow to boil. In both cases, garnish with a single lovage leaf or a tiny sprig of tarragon in each bowl.

Heat the oil in a large saucepan and gently fry the onion for 5–6 minutes, or until softened and beginning to brown, stirring regularly.

Add the lettuce and potatoes and cook for 1 minute, stirring constantly.

Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10–12 minutes, or until the potatoes are very tender, stirring occasionally.

Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.

Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.

Recipe Tips

You can use any salad leaves you like. Remove any old or damaged leaves and wash well before cooking. Romaine, Little Gem, iceberg, round lettuce, or bags of mixed leaves all work well. You can also use watercress, spinach and pak choi.

For a creamier tasting soup, stir in 100ml/3½fl oz milk just before the end of the cooking time.

If you don’t have a stick blender, leave the soup to cool for a few minutes before blending in a food processor or upright blender.

To serve chilled, leave the blended soup until cold, then cover and chill in the fridge for 3–4 hours or overnight.

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