Gourmet Cream Of Roast Chicken & Tarragon Broth

Name: Gourmet Cream Of Roast Chicken & Tarragon Broth
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Irish
Ingredients: (ingredient); 3 Large Potatoes, peeled, halved & quartered; 1 Medium Onion; (ingredient); 150mls Light Olive Oil; 150mls Milk; 2oz Butter; (ingredient); 1 Shake Ground Mild Chilli; 1 Shake Salt; 2 Shakes Black Pepper; 2 Shakes Dried Chives; 2 Shakes Dried Oregano; 2 Shakes Mixed Herbs; 2 Shakes Dried Rosemary; 3 Shake Dried Tarragon; 2 Cubes OXO Chicken; 1 Cube OXO Vegetable; 500mls Boiling Water; (ingredient); 1 Roast Chicken (leftovers)

Over a year ago 3,457 views

Cook: 30 mins

Serves: 4

Irish Soup

Ingredients

(ingredient)
3 Large Potatoes, peeled, halved & quartered
1 Medium Onion
(ingredient)
150mls Light Olive Oil
150mls Milk
2oz Butter
(ingredient)
1 Shake Ground Mild Chilli
1 Shake Salt
2 Shakes Black Pepper
2 Shakes Dried Chives
2 Shakes Dried Oregano
2 Shakes Mixed Herbs
2 Shakes Dried Rosemary
3 Shake Dried Tarragon
2 Cubes OXO Chicken
1 Cube OXO Vegetable
500mls Boiling Water
(ingredient)
1 Roast Chicken (leftovers)

Accompaniment

Description

Simply the most creamiest of broths I've made to date. This recipe will work with turkey too! Wonderfully flavoursome & a hearty meals on these cold wintery days of late.. BRRRrrr!

Method

1
First thing we do is peel the potatoes, wash them, halve and quarter them and on a medium heat, cook them for 25 mins..
2
Next, we take the onion, peel that, halve it and put it in the mini processor with some olive oil, milk, butter, salt, pepper, herbs & spices and blitz until creamy smooth.
3
Now make the stock, crumble the oxo cubes into a measuring jug, fill with boiling water and give it a good stir around and start the mini processor again and pour the stock in gently.
4
Take a large soup pot and pour that mixture in and leave it to settle for a little bit while you rinse out the processor as you will need that for creaming the potatoes
5
Now, when the potatoes are cooked, strain them and pour them into the mini processor with some olive oil and milk, again about 50/50mls of each and cream that up with some salt & black pepper and rosemary.
6
Be careful when you take that centre blade out and pour the creamy contents of the pureed potato into the stock and onion broth and gently with a fork in each hand, blend everything together and then add the the cooked chicken, by first of cutting it into strips and then cubes.
7
Don't bring the broth to the boil, remove it from the heat as soon as it starts to bubble! Add some more tarragon and gently stir that through
8
You can add a swirl of cream to the soup when you're serving it and don't forget some cubes of mozzarella cheese if you like and croutons!!
9
Serve with fresh baked baguettes!

Now you'll find that if you have some left over for the next day, add about 150mls upwards of water to the broth and blend through, just in case it has thickened too much. Potatoes are a natural thickener you see, so you won't need cornflour, so put that away...!!

**Original Recipe by L. Shannon, The Candlebridge Bakery & Soup Kitchen, January 23rd 2012 **

Chef's Tips

** Star Tips **

1. You could of course use all fresh herbs & spices but the ground/dried versions work equally as well!

2. You could substitute the white onion for a red onion if you prefer.

3. If you don't have a mini processor, don't despair, when you cream the potato, just add extra milk and butter and some olive oil until it reaches the consistency of cream.

4. Start pre-heating your oven to 180oC when baking your baguettes just as you have all your ingredients in the pot because these breads only take about 10 minutes max. to bake, so that you will serve everything piping hot together!