3 tablespoons extra virgin olive oil (EVOO)
2 leeks, trimmed, quartered, sliced and thoroughly rinsed
2 medium potatoes, peeled and chopped
2 carrots, chopped
2 cloves garlic, thinly sliced
Salt and pepper
6 cups vegetable stock
1 cup fresh peas or frozen peas
1/4 cup fresh tarragon leaves, chopped
5 cups torn sprig lettuce, such as Romaine or butter
1 lemon, juiced
In a medium size soup pot, heat the EVOO, three turns of the pan, over medium heat. Add the leeks, potatoes, carrots and garlic; season with salt and pepper. Stir for 1 minute, then cover and cook, stirring occasionally, until the vegetables soften, 6-8 minutes.
Add the stock, peas and tarragon. Simmer until the peas are just tender, 3 minutes for fresh or 5 minutes for frozen. Add the lettuce and stir until just wilted, about 30 seconds. Stir in the lemon juice. Serve with the crusty bread.