I am in the mood of writing today and have the spare time too, so I take advantage to put something here, something about food, as I haven’t done this for quite a while. I know that you don’t mind. 🙂 I just hope you haven’t lost faith of ever seeing a recipe here, after so much poetry and songs. Just you wait, mister! 😉
The recipe that follows is new to me, I have just found it in Marks & Spencer ‘Chicken. Simple and delicious easy-to-make recipes’ from 2005. In case you have the book, try the recipes, they seem nice and easy, if not, take a look in here. I have chosen this one because it has tarragon, which is a favourite spice of mine, so fragrant and in a way, cooling. If you try this out, let me know how you like it, I know I like it from the title. Also, I found this soup perfect for a cold day of autumn, when I would like to warm up, apart from that special one. 🙂
Chicken & Tarragon Soup
- 55 g (2 oz) unsalted butter (again, at least 80-82 % fat, please)
- 1 large onion, chopped
- 300 g (10 1/2 oz) cooked skinless chicken, shredded finely
- 600 ml (1 pint) chicken stock
- 1 tbsp chopped fresh tarragon (dried one goes well, if you don’t have fresh, but remember, dry spices are stronger in flavour so use 1 tsp of dried tarragon here)
- 150 ml (5 fl oz) double cream (don’t worry about the fat, you need it for the cold that comes, it won’t stay on your hips or elsewhere but it will be used to keep you warm)
- fresh tarragon leaves, to garnish (or a pinch of dried tarragon)
- deep-fried croutons, to serve
- Melt the butter in a large saucepan and fry the onion for 3 minutes.
- Add the chicken to the pan with 300 ml (1/2 pt) of the chicken stock.
- Bring to the boil, then reduce the heat and simmer for 20 minutes. Add the remainder of the stock and season with salt and pepper to taste.
- Add the chopped tarragon, then transfer the soup to a warm tureen and stir in the cream.
- Serve in bowls garnished with fresh tarragon and croutons.