Posted by: marthabernie | April 21, 2014

QUICK VEGGIE SOUP WITH SPRING LETTUCE

This is a recipe from Rachel Ray.  I like butter lettuce a lot, so this appeals to me.

QUICK VEGGIE SOUP WITH SPRING LETTUCE

3 tablespoons olive oil

2 leeks, trimmed, quartered, sliced and rinsed

2 medium potatoes, peeled and chopped

2 carrots, chopped

2 clove garlic, thinly sliced

salt and pepper

6 cups vegetable stock

1 cup fresh or frozen peas

1/4 cup fresh tarragon leaves, chopped

5 cups torn spring butter lettuce

1 lemon, juiced

crusty bread

Heat the olive oil in a medium soup pot over medium heat.  Add the leeks, potatoes, carrots and garlic; season with salt and pepper.  Stir one minute, then cover and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.  Add the stock, peas and tarragon.  Simmer until the peas are tender, 3 minutes for fresh, 5 minutes for frozen.  Add the lettuce and stir until just wilted, about 30 seconds.  Stir in the lemon juice, serve with crusty bread.


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