Chicken Soup
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.
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
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.