Lettuce And Tarragon Soup 14 Recipes

TARRAGON-CELERY SOUP

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.

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.

CREAM OF LETTUCE SOUP

Steps:

• Melt the butter in a deep pan.
• Add the onion, garlic, green pepper and tarragon.
• Saute 3-4 minutes.
• Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
• Stir in the stock and bring to the boil.
• Reduce heat, cover and simmer for about 20 minutes.
• Remove from heat and put through a blender to puree.
• A handheld is ideal for doing this!
• Return to a clean pan, heat, season with salt and pepper and stir in milk.
• Bring to simmering point.
• Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
• Stir into soup.
• HEAT, but do NOT BOIL!
• Serve garnished with finely chopped parsley and/or spring onions.