Cream of chicken soup

30 g Unsalted butter

1 Chicken breast, cooked

4 Leeks, white part only, finely chopped

1 Garlic clove, finely chopped

1 Celery stick, finely chopped

250 ml Milk

500 ml Chicken stock

¼ Nutmeg

1 Egg yolk

60 ml Double cream

3 pinches Sea salt and ground black pepper

1 stick Tarragon

Heat the butter in a saucepan. Add the leeks, celery and garlic. Sauté very gently for 5 minutes,try not to add any colour to the veggies. Sauté the leeks until translucent and soft.

Pour in the chicken stock and the milk. Add a sprig of tarragon and season with salt. Then simmer very gently for 15 minutes. Remove from the heat and allow to cool slightly. Remove the tarragon sprig and transfer the soup to a blender.

Roughly cut up the chicken and add it to the blender. Blitz until very smooth. Return the soup to the saucepan and heat gently. Grate in a little nutmeg and some very finely ground bkack pepper.

Whisk the cream with the egg yolk until silky smooth. When the soup is heated through, remove it from the heat and, in a slow, steady stream, add the cream and egg yolk mixture, whisking until it has completely combined with the soup. Serve immediately. Enjoy

Garnish

Chopped parsley or tarragon

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Cream of chicken soup