Chicken Soup

from Anne Skoogh

Serves 4
based om a recipe from Home Made by Tana Ramsay

1 fairly small chicken (about 1 kg/2 lb)
1 carrot, peeled and cut into smaller pieces
1 large leek, white part only, sliced
2 yellow onions, chopped
2 bay leaves
6 black peppercorns
1-2 tsp dried tarragon
50 g butter
2 tbsp flour
100 ml heavy cream (double cream)
1 tbsp dry sherry or cognac
salt

Place the chicken, breast up, in a pot with the carrot and half of the chopped onions and leek. 

Add bay leaves, peppercorns, tarragon and a pinch of salt. Pour in enough water to almost cover the chicken, but let the top part of the breast be above water so it will steam. (This prevents it from becoming too dry.) Bring to a boil, lower the heat and cover with a lid. Simmer on low heat for about 1,5 hours.

Remove the chicken, and let it cool until you can easily shred the meat into small pieces. Sieve the boiling liquid into a saucepan and let it reduce until you have about one litre.

Melt the butter in a large saucepan, and fry the remaining leek and onion until softened but don't let it color. Add the flour and stir really well to make a paste. Slowly add the boiling liquid from the chicken, a little at a time, and whisk well. When it's all added, bring to a boil, lower the heat and let it cook for about ten minutes. Use a handheld mixer or a blender to liquidize the soup.

Add the cream, sherry (or cognac) and finally the shredded chicken. Season with salt.