Chicken Ragout Soup with Tarragon (Tárkonyos Csirkeragu Leves) - by Kitchen Paprikash скачать в хорошем качестве

Chicken Ragout Soup with Tarragon (Tárkonyos Csirkeragu Leves) - by Kitchen Paprikash

This is a well-known soup in Hungary, and almost everyone has their own recipe for it. This soup is light, healthy and delicious. Some people make it with chicken breast which is also fine - I prefer using thighs because they give more flavor to the soup. When seasoning the soup with Tarragon, do not use too much, because it is very intense. Here is the recipe for 6: Ingredients: 1,5 lbs boneless chicken thighs (or breasts) 2 carrots, 2 parsnips 2 celery stalks 1 onion,1 garlic clove 1/2 lb frozen peas 1 cup heavy cream juice of half lemon dried tarragon, salt, black pepper, olive oil Vegeta, paprika 1. Chop the onion finely and soften it in 3 tbsp of heated olive oil 2. Cut your meat into bite-size pieces 3. Peel and chop the carrots, parsnips and celery stalks 4. When the onion is soft, stir in the chicken thighs, and cook until the meat is white 5. Add the chopped vegetables, the garlic clove halves and 1/2 tbsp salt and 1 tsp tarragon and some freshly ground black pepper 6.Pour over 6 cups water and crumble 1 chicken bouillon into the soup. Stir well, cover and let it cook for a while 7. Mix 1 tsp flour with 2 tbsp heavy cream. Stir until smooth. Add some more cream to have a light mixture. 8. When the vegetables are almost done, add your peas into the pot, and cook for 5-8 minutes longer 9. Pour your flour-cream mixture into the soup stir immediately, and slowly add the rest of the cream 10. Make the final seasonings with some black pepper, Vegeta and paprika 11. Squeeze in the juice of half a lemon 12. It's done! Serve with some chopped parsley sprinkled over. The music is based on a Hungarian folk song, made by my husband, MrStick© 2016 - (all rights reserved)