Spring Greens Soup

    Leeks, romaine, peas, and tarragon combine for the greenest soup you've ever seen.
    Author:
    Publish date:
    Spring Greens Soup

    Recipe by Joe Piccirillo

    Start to Finish: 30 mintues

    Servings: 6

    Ingredients

    • 2 leeks, white and light-green parts only, chopped (about 1 1/2 cups)

    • 4 cloves garlic, finely chopped

    • 2 tbsp. butter

    • 6 cups chicken stock

    • 6 cups chopped hearts of romaine (from about 1 1/2 hearts)

    • 1 1/2 cups frozen peas

    • 3 tbsp. fresh lemon juice

    • Crème fraîche and fresh tarragon, for garnish

    Preparation

    In pot, stir first 3 ingredients over medium until vegetables soften, about 6 minutes. Add stock; bring to simmer over high. Stir in romaine and peas. Simmer until romaine wilts, about 5 minutes. Stir in lemon juice; season. Divide among bowls. Garnish with crème fraîche and tarragon.