Rachael Ray Every Day

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium soup pot, heat the EVOO, three turns of the pan, over medium. Add the leeks, potatoes, carrots and garlic; season with salt and pepper. Stir 1 minute, then cover and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.

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  • Add the stock, peas and tarragon. Simmer until the peas are just tender, 3 minutes for fresh or 5 minutes for frozen. Add the lettuce and stir until just wilted, about 30 seconds. Stir in the lemon juice. Serve with the crusty bread.

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