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
- In a clean pan, melt the butter and stir in the flour on a medium heat.
- Gradually add the strained stock, one ladle at a time, stirring well to avoid lumps forming.
- Bring to the boil, season and simmer gently for 30 minutes.
- 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.
- Check seasoning and use white pepper rather than black, if you have any.
- Again, if you are freezing the soup, blend when it’s defrosted then add the tarragon and cream.