Lettuce, Tarragon & Chervil Soup

This time of year – when Summer is still holding hands with Autumn – is so, so lovely. The sun becomes golden rather than blazing and every night is a good night for sleeping. We had the most drenching rain here last week and today I noticed there was green peach fuzz all over the hills where the harshness of late Summer stood only a couple of days ago. It’s amazing how reassuring that first tinge of green can be, because I have to honest, in the midst of Summer’s heat there are times I can’t imagine anything growing, ever again, in the endless red dirt. But today, green.

 

I did the same thing the weather is doing but in a bowl over the weekend. That ‘neither hot enough for cold soup, nor cold enough for hot soup’ kind of thing. But definitely soup. The eternal diplomat. And finding the most beautifully fresh tarragon – really and truly French tarragon – at the Farmer’s Market only encouraged the plan. I’ve been making this lettuce and tarragon soup for what seems like ever. It changes each time I make it. That’s what soup is so good for huh?

 

I added fresh chervil this time and I think I’ll probably run with that as a new and improved future option. It sounds like a liquorice-y mouthful to have tarragon and chervil in the same bowl, and it is, but not too much so. That said, you probably need to really love tarragon and chervil to begin with for this soup to work its magic. I do. And it did. Yay for Autumn.

 

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Lettuce, Tarragon & Chervil Soup

 

1/2 large organic lettuce such as cos or iceberg (I used a mix of what the garden offered)

1 organic red onion

50 ml extra virgin olive oil

1 clove organic purple garlic

25g organic amaranth flour (or any plain unrefined flour)

750ml organic vegetable stock

20g organic tarragon

20g organic chervil

sea salt

freshly ground black pepper

 

Roughly chop the lettuce, onion and garlic. 

Heat a heavy based large saucepan, add the olive oil and fry the onion for 3-4 minutes before adding the garlic and flour. Continue to stir for a minute and then gradually add the vegetable stock.

Bring to the boil and add the lettuce, tarragon and chervil. Simmer for about 15 minutes, and then using a hand blender, process until smooth. 

Season to taste and serve topped with fresh tarragon.

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