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
½ lemon
4 tbsp single cream, to serve
1. Put the butter in a large pan over a low-medium heat and add the leeks and garlic. Sauté for around 15 minutes, until softened and sticky. Boil a kettle of water, then add the potato to the pan with the stock and an extra 200ml just-boiled water; bring to the boil. Season, then simmer for 12 minutes, or until the potato is almost cooked.
2. Add the lettuce to the pan; cook for a further 5 minutes. Add most of the tarragon, then remove from the heat. Whizz in a blender until smooth, adding a splash of hot water if the soup needs thinning down a little. Add a squeeze of lemon, taste and season if needed. Serve in bowls, drizzled with the cream and scattered with the remaining tarragon.
Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm
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