50g unsalted butter
4 small leeks, trimmed and finely sliced
2 cloves garlic, finely sliced
1 medium potato (around 150g), peeled and chopped
500ml hot vegetable stock
2 Dolce Verde lettuce hearts, trimmed and sliced
4 sprigs tarragon, leaves finely chopped
½ lemon
4 tbsp single cream, to serve
1. Put the butter in a large pan over a low-medium heat and add the leeks and garlic. Sauté for around 15 minutes, until softened and sticky. Boil a kettle of water, then add the potato to the pan with the stock and an extra 200ml just-boiled water; bring to the boil. Season, then simmer for 12 minutes, or until the potato is almost cooked.
2. Add the lettuce to the pan; cook for a further 5 minutes. Add most of the tarragon, then remove from the heat. Whizz in a blender until smooth, adding a splash of hot water if the soup needs thinning down a little. Add a squeeze of lemon, taste and season if needed. Serve in bowls, drizzled with the cream and scattered with the remaining tarragon.
A large veg box gives us plenty of wonderfully locally grown veg, delivered to our door. I think it is excellent value and the new website makes it very easy to add extras that we might fancy each week. I highly recommend Walmestone Growers
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
