A fragrant creamy chicken soup with tarragon and fresh vegetables. It’s light yet rich with an earthy depth just when the subtle lemon and hint of mustard surprises you. This sophisticated little dish won’t hang around for long, guaranteed!
Ingredients for four portions
- 50 gram (0.5 stick) butter
- 1 medium onion
- 400 gram (0.9 lb) chicken breast
- 1 large carrot
- 1 medium parsley root
- 70 gram (2.4 oz) celeriac root
- 200 gram (~2 cups) peas fresh or frozen
- 2 large pinches of dried tarragon
- salt & pepper
- 1500 ml (6.3 cups) chicken stock or water
- 180 ml (0.8 cup) sour cream
- 45 gram flour
- 1 tablespoon French mustard cream, use less from English mustard as it is stronger
- juice of half a lemon
- splash/3 tablespoons of single cream
How to make:
- Chop the onion, carrot, parsley root and celeriac.
- Fry the chopped onion in the butter, when it looks cooked and translucent add the diced chicken breast and stir around till slightly sealed.
- Pour in the stock and bring to the boil, add the diced carrots, celeriac, salt, pepper and tarragon, finally the peas too, cook on medium heat till tender, about 20 minutes.
- Mix the flour with the sour cream. Pour some of the hot liquid from the soup into the sour cream blend while stirring continuously. This is called tempering to help you getting a smooth result, no lumpy-bumpies! Pour tempered sour cream mixture into hot soup whisking constantly until it comes to a boil. Reduce heat to low and simmer for 3 minutes or until slightly thickened.
- Add juice of half a lemon and a bit of mustard, cook for a further 2-3 minutes, adjust seasoning if needed.
- Serve hot with crusty bread or toast. Lovely!