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
Method
In a large pot or casserole heat the oil and butter over medium heat. Add the leeks and potatoes, coating everything in the melted butter and oil. Cover the pot and let the ingredients soften for around 5 minutes. Pour over the chicken stock and bring to the boil before reducing to a simmer. Season with lemon zest and add the chard leaves.
Let it simmer for around 15 minutes on a low, gentle heat. Check the seasoning and then add the tarragon and most of the parsley (reserving some for garnish).
Once the potato has cooked through the soup should be ready to serve.
