Reviewed: Nov. 22, 2011

Absolutely amazing. Probably one of my favorite recipes on here, and so unexpected! I used collard greens from our CSA because they are in season, and they made it such a beautiful green color. It was just slightly salty for our taste, so I'll probably cut the salt by a scant 1/2 tsp next time. Seems like this is a great recipe for any leafy greens you have in excess!

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Reviewer:

Lindz

Cooking Level: Professional

Reviewed: Jul. 1, 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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Reviewer:

Christine

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Jun. 8, 2011

It was good but not very hearty if you know what I mean. I used spinach instead of lettuce to give it more nutrition. If you have my luck, you'll have green soup splattered all over the kitchen when you use the blender...it's fine with chunks. I put my spinach through the food processor before I added it to the pot.

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Reviewer:

mooingfish

Reviewed: 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!

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Reviewer:

Goody2shz

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Reviewed: Jan. 9, 2011

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

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Reviewer:

Sarinagal

Reviewed: Jun. 4, 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!

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Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Aug. 16, 2006

Excellent!!! Lots of flavor!!!

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Reviewer:

YLEEK

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Victoria, Texas, USA

Reviewed: Aug. 7, 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!

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