Spring Greens Soup
Leeks, romaine, peas, and tarragon combine for the greenest soup you've ever seen.
Photography by Christopher Testani
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.
