4 Serves
41 Mins
Heat the cooking oil in a saucepan over medium heat and sauté the shallot until softened, about 2 minutes.
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Vitamin K
22 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
117 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
1243 mg / 4,700 mgSodium
966 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Add the potatoes and stock to the saucepan, bring to a boil, then cover and simmer for 15 minutes until the potatoes are tender.
Stir in the iceberg lettuce and fresh tarragon, cooking just until the lettuce wilts.
Remove from heat and process the mixture in a blender until completely smooth.
Transfer the soup to a container and refrigerate until thoroughly chilled.
When ready to serve, ladle the chilled soup into bowls, top each with a spoonful of yogurt, and garnish with crispy bacon and fresh basil leaves.
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