Quick Veggie Soup with Spring Lettuce

• 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

• Crusty bread

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.