Ingredients
- /4 cup unsalted butter
- leeks, chopped
- clove garlic, finely chopped
- cups chicken broth
- teaspoons salt
- head romaine lettuce, chopped
- /4 cup chopped fresh tarragon
- salt and pepper to taste
Instructions
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Step 1
I start by melting butter in a medium saucepan over medium heat. Then, I toss in the chopped leeks and garlic, letting them soften and turn lightly golden, which takes about 10 minutes. Stir occasionally to prevent burning. Next, pour in the chicken broth and add salt. Bring to a gentle simmer and let it bubble away for 15 minutes. After that, increase heat slightly and add the chopped romaine lettuce. Cook until the lettuce wilts, about 5 minutes, then stir in the fresh tarragon. Remove from heat and carefully transfer the soup to a blender. Blend until completely smooth. Return the silky soup to the saucepan, warm it through, and season with salt and pepper to taste. Ladle into bowls and enjoy.
Chef's Tip
For an even creamier texture, I sometimes add a splash of heavy cream after blending. It enriches the soup without adding many carbs, and balances the tarragon's herbal punch beautifully.
Storage Tips
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
Variation Tips
Swap tarragon for fresh basil or dill for a different herbal spin. For a heartier meal, top with crispy bacon crumbles or a dollop of sour cream. For a dairy-free version, replace butter with coconut oil, and add a squeeze of lemon juice before serving to lift the flavors.