Leek and chard soup with tarragon
Serve this hot in deep bowls with plenty of crusty white bread, enthusiastically buttered.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1 tbsp olive oil
50g butter
2 large leeks, greens discarded, whites sliced thinly
1.5 litres of good chicken or veg stock
Zest of half a small lemon
A small bunch of tarragon, roughly chopped
A good handful of chard leaves ( use the stems for another dish)
2 medium potatoes, peeled and cubed
A small handful of parsley, chopped
Sea salt and freshly cracked black pepper
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