Creamy Chicken Tarragon Soup

Place the chicken carcass in a large pot, almost cover it with water and add the rinsed tops of one large leek. (You don't have to cut the leek tops into small pieces, just put the 8 inch lengths in and let the carcass come to a boil. Then turn it down, cover it with a lid, and let it simmer for about an hour. Do this before you start on the soup because you need this broth for it. When cooked, discard the leeks, remove the chicken from the bone, and cut chicken into one inch chunks. Set it aside.

Place the butter and the 3 cups of chopped leeks in a frying pan and saute them until they're soft and translucent. Once cooked, add the flour and mix together. It'll be a little clumpy.

Next add the hot cream and stir over low heat. Then add the two and a half cups of chicken broth you've just created and the lemon rind, juice and tarragon. Mix well. I used my immersion blender to chop up the leeks after this step, and it was nice and smooth.

Then add the chopped chicken chunks (I love alliteration) and stir well. Add additional salt to taste. Heat thoroughly and serve with a nice piece of crusty toasted bread.