Chicken and Tarragon Soup
This soup is absolutely lovely, very easy to make and some of it can be prepared ahead of time!
Chicken and Tarragon Soup
2 oz/55 g unsalted butter 1 large onion 10 1/2 oz/ 300 g cooked skinless chicken, shredded finely 20 fl oz/ 625 ml/ 2 1/2 cups chicken stock salt and pepper 1 tbsp chopped fresh tarragon 5 fl oz/ 150 ml/ 2/3 cup heavy cream fresh tarragon leaves, to garnish
(this part can be prepared ahead the previous day)
1. Melt the butter in a large pan and fry the onion for 3 minutes.
2. Add the chicken to the pan with half of the chicken stock. Bring to a boil, then reduce the heat and let simmer for 20 minutes. Let cool, then process until smooth in a blender or food processor. (you can let it cool and stick it in the fridge until the next day, then blend.)
3. Add the remainder of the stock and season with salt and pepper.
4. Add the chopped tarragon and stir in the cream.
5. Transfer the soup to individual serving bowls, garnish with fresh tarragon and serve with croutons or crusty bread.