Spring Greens Soup

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

Recipe by Joe Piccirillo

Start to Finish: 30 mintues

Servings: 6


  • 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


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.