| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 3 tbsp Mariposa Farms Fresh Tarragon
- 3 3/4 cup chicken stock
- 1 cup cooked chicken cubed
- 2 tbsp butter/margarine
- 2 tbsp flour
- 1 egg yolk
- 1/4 cup light cream
- 1 1/2 tbsp lemon juice
- 1 tsp pepper
- 1 tsp salt
Ingredients
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Instructions
- Pick most of the leaves off of the tarragon sprigs and set aside.
- Heat the stock, and add the stalks with remaining leaves.
- Boil, then cover and remove from heat.
- Melt butter/margarine in a pan.
- Add flour and stir until blended to a smooth paste.
- Pour the stock through a strainer into the paste and simmer 3-4 minutes, stirring constantly.
- When smooth and blended, beat the egg yolk in a bowl with cream and stir in a few spoonfuls of the hot soup until you have about 1 cup.
- Slowly pour this mixture into the pan, stirring constantly.
- Do NOT boil.
- Add the lemon juice, salt and pepper.
- Chop the reserved tarragon leaves and scatter on top.
- Let stand a few minutes before serving.
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