Recipe by Sheila Greer
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
garlic, finely chopped
romaine lettuce - rinsed, dried, and chopped
chopped fresh tarragon
salt and pepper to taste
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!
Very yummy. Worth making again... I added a little crumbled bacon, and it was perfectly delightful.
Excellent!!! Lots of flavor!!!
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!
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!
Good flavor blend but the texture and appearance is not very appealing
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lettuce and Tarragon Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 146
** Calories from Fat: 107
Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.
You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A classic cabbage soup with garlic and stewed tomatoes in comforting broth.
Earthy, comforting cauliflower soup is topped with light, cheesy fritters.
This creamy soup is made with fresh tomatoes, cream, and butter.