A gorgeous fresh and creamy soup that does not need liquidising.

• Serves 4
• Prepare in about 20 minutes
• Cooks mostly in the TOP OVEN at 200 for 30 minutes
• Not suitable for freezing

Required ingredients

• 45g (1 1/2 oz) butter
  
• 1 medium onion, finely chopped
  
• 1 tbsp fresh tarragon, finely chopped
  
• 110g (4oz) boneless chicken breast, cut into small dice
  
• 30g (1 oz) plain flour
  
• 570ml (1 pint) vegetable stock
  
• 2 tsps soya sauce
  
• Rind and juice of 1 unwaxed lemon
  
• 150 ml (5 fl oz) single cream
  
• Freshly ground sea salt & black pepper

Cooking guidelines

1. Melt the butter in a large saucepan on the SIMMER PLATE. Stir in the onion, cover and transfer to the TOP OVEN (shelf at the lowest runner position) for 15 minutes.
   
   
2. Remove the pan from the oven (n.b. pan handle and lid are hot). Add the tarragon and chicken and stir-fry for 3 minutes on the HOT PLATE. Mix in the flour and cook for a further minute, then slowly stir in the stock, soya sauce, lemon rind and juice and bring to the boil.
   
   
3. Cover the pan and put it back in the TOP OVEN (shelf at the lowest runner position) and cook for a further 15 minutes.
   
   
4. Transfer the pan from the oven to the SIMMER PLATE. Stir in the cream and reheat to serving temperature without boiling. Adjust seasoning to taste.
   
   
5. For extra zap serve with pesto croûtons.