cream of chicken soup with lemon and tarragon

40g butter
1 medium onion, finely chopped
110g chicken breast meat, cut into small pieces
2 tsp dried tarragon
25g plain flour
570ml vegetable stock
grated rind and juice of one lemon
2 tsp soy sauce
1/4 pint single cream
salt and freshly ground black pepper

melt butter, cook onion in covered saucepan for 15-20 minutes. Add chicken pieces and tarragon and cook for five minutes. Stir in flour and cook for one minute. Gradually add stock, lemon rind and juice and soy sauce, cover and cook until chicken is tender. Stir in cream. Don't worry if it curdles!

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posted by ramtops on 07 Mar 06 - 21500 views


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The New Covent Garden Soup Company's Book of Soups