1/4 c. butter
5 medium potatoes, chunked
3 large leeks ( 1 1/2 lbs.) trimmed and thickly sliced
5 medium carrots, peeled and thinly sliced
2 tbs. flour
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. dried tarragon
1/8 tsp. ground pepper
4 cups chicken broth
1 1-lb. whole chicken breast, split
chopped fresh parsley
In a 5 quart kettle or dutch oven, melt butter over medium heat. Add vegetables and stir to coat with butter. Reduce heat to low; cover and cook, stirring occasionally, 6 to 7 minutes. Stir in flour, salt, sugar, tarragon and pepper; cook over medium heat 3-5 minutes. Stir in chicken broth and chicken. Heat to boiling over high heat. Reduce heat to low; cover and simmer gently until vegetables and chicken are cooked, about 20 minutes. Remove skin and bones; cut chicken meat into slivers and return to soup. Just before serving, taste and adjust seasoning, and add more broth if thinner soup desired. Ladle into bowls and garnish with parsley and croutons.
This soup is a steaming main dish meal joined only by hunks of home-baked bread. I have not used tarragon much in cooking, but tarragon makes this recipe!
Have a yummy day,