LETTUCE SOUP
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.
CHILLED PEA AND TARRAGON SOUP
Categories Soup/Stew Herb Vegetable Freeze/Chill Spring Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes. Drain peas, reserving broth. Puree peas in processor. Add 1/2 cup broth and puree until smooth. Gradually blend in remaining broth. Transfer to medium bowl and refrigerate until well chilled. (Can be made 1 day ahead.)
- Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of crème fraîche and tarragon leaves and serve.
TARRAGON-CELERY SOUP
Quick cream of celery soup with a lot of flavor and a small kick.
Provided by tomboy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Place a large pot over medium-low heat. Add butter and melt to coat the bottom of the pot. Add celery and onion; cook, stirring occasionally, until onion is translucent and celery is softened, 10 to 15 minutes. Keep the heat low enough so that the butter does not burn and onion does not brown or caramelize. Add garlic; cook and stir until aromatic, about 1 minute. Stir in salt, white pepper, tarragon, and cayenne.
- Meanwhile, place a medium pot over very low heat. Add milk and chicken broth and allow to warm slowly. Do not allow to boil or scald.
- Stir flour into the vegetable mixture until no dry flour remains. Pour in all but 1 cup of the warm liquid and bring to a low simmer.
- Whisk cornstarch into the remaining cup of liquid until there are no lumps. Add the cornstarch mixture to the vegetables. Stir in sherry. Bring to a simmer and cook over low heat until warm throughout and slightly thickened, about 10 minutes.
- Blend half of the soup in the bowl of a food processor or blender, then add back into the pot and serve.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 26.3 g, Cholesterol 28.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 7.3 g, SaturatedFat 5.3 g, Sodium 1454.8 mg, Sugar 9.8 g
CHILLED PEA, LETTUCE AND HERB SOUP
This elegant soup is sweet and heavenly. The texture is silky and the consistency thick -- but only because there are lots of peas in it. I used water rather than stock when I tested this recipe, and it worked just fine.
Provided by Martha Rose Shulman
Categories weekday, soups and stews, appetizer
Time 30m
Yield Six regular servings or 12 aperitifs
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.
- Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.
- Serve, garnishing with additional chives, tarragon and/or mint.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 915 milligrams, Sugar 11 grams
FRESH PEA SOUP WITH TARRAGON
Steps:
- In a saucepan cook onion in butter, covered, over moderate heat, stirring occasionally, 5 minutes, or until tender. Add peas and broth and simmer, uncovered, 5 minutes, or until peas are tender. Stir in tarragon.
- In a blender purée soup until smooth and pour through a coarse sieve back into pan. Heat soup over moderate heat until hot and remove pan from heat. Add white pepper and salt to taste and stir in all but 2 teaspoons buttermilk.
- Divide soup between 2 bowls and gently spoon half of remaining buttermilk onto each serving.
LETTUCE SOUP WITH CROUTONS
Provided by Victoria Granof
Categories Soup/Stew Blender Leafy Green Vegetable Appetizer Bake Sauté Kid-Friendly Quick & Easy Dinner Spring Lettuce Cookie Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350°F.
- 2. In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes.
- 3. Add the broth and potato and simmer, uncovered, for 15 to 20 minutes.
- 4. Meanwhile, place the bread on a baking sheet, sprinkle it with olive oil and salt, and bake it until crispy, about 15 minutes. Remove and let cool.
- 5. Add the lettuce and herbs to the soup. Simmer for 10 minutes more.
- 6. Add the salt and pepper, then puree the soup in a blender until smooth.
- 7. Top with the croutons and serve.
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TWO COURSES IN ONE: DELICATE PEA AND LETTUCE SOUP
From blue-kitchen.com
Cuisine FrenchCategory Soup
- Melt 3 tablespoons of the butter in a Dutch oven or large soup pot over medium flame. Add the leek and cook, stirring frequently, until it is soft and translucent, about 7 minutes. Don’t let it brown—reduce heat, if needed. Add garlic and cook another 2 minutes, stirring frequently. Add lettuce and cook, stirring frequently, until it wilts, another 7 minutes.
- Add peas, stock, 1 cup of water, remaining 2 tablespoons of butter, and the salt and pepper, and bring to a simmer. Cook for about 5 minutes, until peas are soft. Using a slotted spoon, transfer about 1/2 cup of the peas to a small bowl and reserve (honestly, this was probably the most painstaking part of cooking this soup).
- Stir in the tarragon and cream. Purée the soup until smooth, using a blender and working in batches. (Clark says you can also use an immersion blender, but that didn’t get it as smooth as we wanted it to be—use a blender.) Then return it to the pot. Taste and adjust the seasoning with salt, if needed.
- If you’re making the ricotta topping, fold together the ricotta, the lemon zest and a little salt in a medium bowl; we found this took some serious stirring to soften the ricotta.
LETTUCE AND TARRAGON SOUP RECIPE - JERRY TRAUNFELD - FOOD & WINE
From foodandwine.com
Author Jerry Traunfeld
- 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.
- Stir in the lettuce and cook over moderate heat for 5 minutes. Stir in the tarragon. Puree half of the soup at a time in a blender until smooth. Transfer to a medium saucepan and gently reheat. Season the soup with salt and pepper and serve in warmed bowls.
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