Chicken & Tarragon Soup

• 25g Butter
• 1 large Onion, sliced finely
• 2 tbsp Plain Flour
• 850ml Chicken Stock
• Finely grated zest and juice of 1⁄2 a Lemon
• 225g Cooked, Skinless, Boneless Chicken, Cubed
• 1 tbsp chopped fresh Tarragon, plus extra sprigs, to garnish
• 150ml Double Cream
• Salt and freshly ground White Pepper

To garnish

• Finely sliced Lemon Zest
• Edible Flowers (e.g. Viola, Borage)

Heat the butter in a large lidded saucepan.

Add the onion and sweat for 5 minutes, covered, shaking the pan from time to time, until softened but not browned.

Add the flour and cook for 1 minute, stirring all the time.

Gradually add the stock, making sure all the flour is well blended, and bring to the boil, stirring until thickened.

Add the lemon zest and juice, cover and simmer for 10 minutes.

Add the chicken and tarragon and simmer for a further 5 minutes.

Remove the soup from the heat and leave, to cool briefly.

Stir in the cream.

Adjust the seasoning if necessary and then reheat gently.

Serve garnished with lemon zest and a few edible flowers.