Leek and chard soup with tarragon

Recipe by:

Serve this hot in deep bowls with plenty of crusty white bread, enthusiastically buttered.

Leek and chard soup with tarragon

Serves

4 Class="fa

People

Time Prep

10

Minutes

Cooking Time

20

Minutes

CUISINE

COURSE

Starter

Method

  1. A Cover Leaves Over Casserole Season Stock The Everything The Before Butter The Zest Pot Soften To Add For And The Around Chicken Ingredients Reducing The Potatoes, Minutes Leeks Coating And In And 5 To Melted Butter Oil The Chard A With Let Bring Or Pour Over The Simmer And Boil Medium Large The Oil Lemon Add And And Heat Heat Pot In

  2. Simmer Heat Minutes Most For Let 15 And Tarragon Garnish) Check Seasoning The Add Around On Then It Of Some The A Parsley For Low, And (reserving Gentle The

  3. To Serve Has Ready Cooked Soup Should The Through Once Potato The Be

Ingredients

  • 1 Oil Olive Tbsp

  • 50g Butter

  • Discarded, Sliced Leeks, Greens Large Thinly 2 Whites

  • Litres Stock 1 Chicken Of Or Good Veg 5

  • Half Zest Lemon Small A Of

  • A Bunch Of Chopped Tarragon, Small Roughly

  • Good Of Dish) Use Leaves Stems A Chard Handful The Another For (

  • Medium Cubed Peeled And 2 Potatoes,

  • Parsley, Of Handful Small A Chopped

  • Sea Black And Freshly Cracked Salt Pepper

Method

  1. Over Around A Chard Pot And Potatoes, Leeks Coating The And Chicken In Let Or The Leaves To Stock And Pour Pot Add Butter Heat Before The Cover For Butter The The Bring Casserole A Reducing And Season Minutes The Medium The Oil Melted Lemon And Boil Heat Ingredients With The Simmer Large Add To Soften Oil Over In And Zest 5 Everything

  2. The And Around Add Some Heat Gentle On Parsley Tarragon 15 Check The Low, Then Minutes Let Garnish) (reserving It Seasoning Simmer A For Of The And Most For

  3. To The Cooked The Serve Soup Be Potato Should Through Has Ready Once