Best 4 Lettuce And Tarragon Soup Recipes

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Immerse yourself in a symphony of flavors with our delectable Lettuce and Tarragon Soup, a culinary masterpiece that embodies the essence of freshness and elegance. This delightful soup, hailing from the vibrant region of Provence, France, is a testament to the culinary prowess of French cuisine. Its vibrant green hue, derived from the tender lettuce leaves, captivates the eye, while the subtle yet distinctive aroma of tarragon tantalizes the senses. Dive into a culinary journey as we explore the depths of this Provencal treasure, unveiling its secrets and inspiring you to recreate this symphony of flavors in your own kitchen.

From the classic French countryside rendition to a vegan interpretation, this article offers a diverse array of Lettuce and Tarragon Soup recipes, catering to various dietary preferences and culinary expertise levels. Each recipe is meticulously crafted to highlight the unique characteristics of lettuce and tarragon, allowing home chefs to embark on a culinary adventure that is both satisfying and educational.

For traditionalists seeking an authentic taste of Provence, the Classic Lettuce and Tarragon Soup recipe embodies the essence of this timeless dish. With its rich broth, tender lettuce, and distinct tarragon flavor, this recipe transports you to the heart of the French countryside.

Those desiring a lighter version can indulge in the delightful Lettuce and Tarragon Soup with Zucchini Blossoms, a vibrant and refreshing take on the classic. The addition of zucchini blossoms infuses the soup with a delicate floral sweetness, creating a harmonious balance of flavors.

For those embracing a plant-based lifestyle, the Vegan Lettuce and Tarragon Soup offers a satisfying and flavorful alternative. This recipe showcases the versatility of plant-based ingredients, crafting a creamy and savory soup that is both nutritious and delicious.

Finally, the Lettuce, Tarragon, and Pea Soup with Crispy Croutons adds a touch of textural contrast to the classic soup. With its vibrant green hue and medley of fresh vegetables, this recipe is not only visually appealing but also packed with flavor.

Welcome to a culinary journey that celebrates the beauty and diversity of Lettuce and Tarragon Soup. Whether you're a seasoned chef or a novice in the kitchen, this collection of recipes will guide you in creating a dish that is both memorable and delightful.

Let's cook with our recipes!

CHILLED PEA, LETTUCE AND HERB SOUP



Chilled Pea, Lettuce and Herb Soup image

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

3 tablespoons extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
Salt to taste
5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)
3 cups, tightly packed, coarsely chopped Boston or bibb lettuce
5 cups chicken stock, vegetable stock or water
1/3 cup coarsely chopped fresh tarragon leaves
1/4 cup coarsely chopped flat-leaf parsley leaves
1/4 cup coarsely chopped fresh mint leaves
1/4 cup chopped chives, plus additional for garnish
Chopped fresh tarragon, chives and/or mint for garnish

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

LETTUCE SOUP



Lettuce Soup image

An easy Lettuce Soup recipe. This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.

Categories     Soup/Stew     Leafy Green     Potato     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 cup chopped onions, scallions, and/or shallots
1 garlic clove, chopped
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)
3 cups water

Steps:

  • Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
  • Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

LETTUCE SOUP



Lettuce Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1/4 teaspoon pepper
Chive blossoms, for garnishing, optional
2 tablespoons olive oil
1 cup sliced onion
1 teaspoon chopped garlic
1 tablespoon chopped parsley leaves, plus more for garnishing
1 tablespoon chopped chives, plus more for garnishing
2 teaspoons chopped tarragon leaves, plus more for garnishing
2 heads Boston lettuce, leaves torn
3 cups chicken stock
1/2 cup heavy cream or evaporated milk
1/2 teaspoon salt

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.

LETTUCE AND TARRAGON SOUP



Lettuce and Tarragon Soup image

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.

Provided by Sheila Greer

Categories     Vegetable Soup

Time 35m

Yield 4

Number Of Ingredients 8

¼ cup unsalted butter
2 leeks, chopped
1 clove garlic, finely chopped
4 cups chicken broth
2 teaspoons salt
1 head romaine lettuce - rinsed, dried, and chopped
¼ cup chopped fresh tarragon
salt and pepper to taste

Steps:

  • 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.
  • Increase heat to medium low and stir in the romaine lettuce. Cook 5 minutes. Stir in the tarragon. Remove from heat.
  • In a blender, blend the soup until smooth.
  • Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 9.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 7.3 g, Sodium 1180.3 mg, Sugar 2.8 g

Tips for Making Lettuce and Tarragon Soup:

- For the best flavor, use fresh, young lettuce. Avoid wilted or bruised leaves. - Use a variety of lettuces to add different flavors and textures to the soup. - If you don't have tarragon, you can substitute another herb, such as chives, parsley, or dill. - To make the soup more creamy, add a little bit of heavy cream or sour cream. - Serve the soup hot or cold, garnished with fresh tarragon leaves.

Conclusion:

Lettuce and tarragon soup is a light, refreshing, and flavorful soup that is perfect for a summer lunch or dinner. It is also a great way to use up leftover lettuce. With its simple ingredients and easy preparation, this soup is sure to become a favorite. So next time you have some fresh lettuce on hand, give this recipe a try!

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