Creamed chicken and tarragon

Serves 4

The meal uses up  the chicken stock you’ve made. Chicken and tarragon have a natural affinity. If you’re not going to eat it within a couple of days, make the soup without cream and tarragon and freeze it to finish later.

  • About 11/2 litres of chicken stock,
  • 60g butter,
  • 50g flour,
  • Salt and freshly ground white pepper,
  • Leaves from a few sprigs of tarragon,
  • 60ml double cream,
  • Flaked chicken meat from the drained carcass
  1. In a clean pan, melt the butter and stir in the flour on a medium heat.
  2. Gradually add the strained stock, one ladle at a time, stirring well to avoid lumps forming.
  3. Bring to the boil, season and simmer gently for 30 minutes.
  4. Blend the soup with a hand blender or liquidiser to give it a nice silky finish then add the cream, tarragon and reserved chicken meat and simmer for a minute or so before serving.
  5. Check seasoning and use white pepper rather than black, if you have any.
  6. Again, if you are freezing the soup, blend when it’s defrosted then add the tarragon and cream.
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