Lettuce and Tarragon Soup Recipe - Allrecipes.com
Lettuce and Tarragon Soup Recipe
  • READY IN 35 mins

Lettuce and Tarragon Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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 broth 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 blender, 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 More Reviews

Most Helpful Positive Review
Jun 07, 2010

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!

Most Helpful Critical Review
Jan 10, 2011

Very yummy. Worth making again... I added a little crumbled bacon, and it was perfectly delightful.


21 Ratings

Aug 16, 2006

Excellent!!! Lots of flavor!!!

Aug 07, 2005

This was delicious. Lovely green color makes for a wonderful presentation & the flavor is superb. Very quick & easy to make too. Fresh tarragon is a must!

May 25, 2011

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!

May 14, 2005

Good flavor blend but the texture and appearance is not very appealing

Aug 18, 2003

I really liked this soup. My tarrigon was late season in a dry year, so I cut it back to about half the suggested amount. And I added a dollup of plain yogurt (sour cream would do as well) to the soup after dishing into the bowls.

Jul 01, 2011

The soup was lovely! A perfect light soup for summer, when your garden is producing so much lettuce that if you see another salad you'll scream:) I used all the lettuces that were getting to large. Meuslun mix, romain and butter/bib. Had no leeks so used a combo of a bit of onion and some scallions. 3 small cloves of comfey garlic, salted butter and organic chicken stock, so added no salt till just before serving. It needed a pinch, along with the pepper. I always use an immersion blender, easier and mess/cleanup. The tarragon was a terrific touch, though I wonder what adding mint one time would be like, having way more mint growing then the tarragon.


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  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 1180 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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