Chicken soup with tarragon and sour cream
I love tarragon, gives everything a French vibe. I'll be going to Paris in a couple of weeks, so this soup seemed the perfect promo in a cold rainy day, here in London. This is a rich dish, but make sure to have plenty, as seconds will be in order.
1. Clean, chop and wash the chicken. Boil in a pot with 3 litres of water, together with whole celeriac, carrots and parsnip, with some salt. Leave at low heat with the lid on, taking the foam once in a while, until the chicken is ready, around 50 minutes.
2. Remove everything from the pot. Dice the carrots, celeriac and parsnip. Dice the potatoes in medium squares. Remove the meat from the bones. Reserve the soup.
3. In a clean pot heat the oil then saute the chopped onion and pepper. Mix until they soften. Add the rest of the ingredients (meat and veggies) together with the sifted soup. Squeeze the lemon in the soup, add the lid and leave it on low heat for 45 minutes or until everything is done.
4. In a bowl mix the egg yolks with the cream. Add a few ladles of soup, mix it well, then add the mixture in the soup, slowly, stirring permanently.
5. Add the chopped tarragon, season. Leave the soup on low heat for 10 minutes then turn it off and add the chopped parsley.