Cream of Chicken Soup with Tarragon
Ingredients
- 1.5oz butter
- 1 chopped onion
- 6oz chicken breast meat, cut into 0.5cm dice
- 2 teaspoons dried tarragon
- 1oz plain flour
- 1 pint light chicken or vegetable stock
- Juice and grated rind of a lemon
- 1/4 pint single cream
- Salt and pepper to taste
This is Rosemary's absolute favourite soup, cream of chicken with tarragon. The tarragon complements the chicken so well, and the cream makes it a real treat.
Instructions
Melt the butter in a medium saucepan and cook the onion, cover on, over a low heat for 15 minutes.
Add the chicken pieces and tarragon and cook for 5 minutes, stirring regularly.
Add the flour and cook for 1 minute stirring constantly.
Gradually add the stock, lemon rind and lemon juice, stirring all the time. Cover and cook gently until the chicken is tender.
Stir in the cream, check seasoning and heat gently.
Serve with fresh bread and butter.
Further Reading
 Dough Richard Bertinet |  New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things New Covent Garden Soup Company |  Preserves: River Cottage Handbook No.2 Pam Corbin |  Fat: An Appreciation of a Misunderstood Ingredient with Recipes Jennifer McLagan |  Bread: River Cottage Handbook No. 3 Daniel Stevens |
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