Lettuce, Leek & tarragon soup
by Waitrose Magazine
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
4 tbsp single cream, to serve
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