Ingredients
SERVES 4
- 55 gm/ 2 oz unsalted butter
- 1 large onion, chopped
- 300 gm/ 10 oz cooked skinless chicken, shredded finely
- 625 ml chicken stock
- salt and pepper
- 1 tbsp chopped fresh tarragon
- 150 ml double cream
- fresh tarragon leaves, to garnish
- deep fried croutons, to serve
Method
- Melt the butter in a large saucepan and fry the onion for 3 minutes
- Add the chicken to the pan with half of the chicken stock. Bring to the boil, then reduce the heat and simmer for 20 minutes. Let cool, then process until smooth in a blender or food processor.
- Add the remainder of the stock and season with salt and pepper
- Add the chopped tarragon, then transfer the soup to individual serving bowls and stir in the cream.
- Garnish the soup with fresh tarragon and serve with deep-fried croutons.
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