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Creamy tarragon ragout soup with chicken, vegetables, decorated with fresh tarragon.
Aromatic creamy chicken ragout soup flavoured with fresh tarragon and lemon.

Creamy chicken and tarragon soup

Author: Flavelo
Recipes Soups
Tarragon (Artemisia dracunculus) is one of Hungarian cuisine's most elegant spices, bringing freshness to creamy dishes with its aniseed-peppery flavour. This soup is about balance of acids and fats: lemon juice acidity 'cuts through' cream and meat fat, making the whole effect light.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pot
  • Mixing bowl for thickening
  • Ladle

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Celery

Instructions

1 ✓

Cut vegetables and meat into equal cubes. Chop onion finely.

Tip: Equal size is important for aesthetics and cooking time.
2 ✓

Sauté onion in oil, add meat, fry until whitened.

Tip: Searing meat gives tastier base than just dropping in water.
3 ✓

Add carrot, root, celeriac, crushed garlic, and tarragon. Toss, pour on water. Salt, pepper.

Tip: Tarragon flavour releases during cooking, but keep some for end for freshness.
4 ✓

Cook approx. 20 mins, then add potatoes. Cook until done.

Tip: Potatoes cook faster than carrots, so add later so they don't disintegrate.
5 ✓

Make thickening: mix soured cream smooth with flour and a ladle of hot soup (tempering).

Tip: Tempering prevents cold soured cream curdling in hot soup.
6 ✓

Pour thickening into soup, boil together 2-3 mins until thickened.

Tip: Flour needs a few mins boiling to lose raw taste.
7 ✓

Turn off heat, flavour with lemon juice.

Tip: Always add acid at end, before serving!

Recipe FAQ

Why did soured cream curdle?
Lack of tempering or acidifying too early. Always add lemon juice at very end, when soup isn't boiling, otherwise acid 'curdles' milk protein.

Ingredients

  • 500 g Chicken thigh fillets or breast
  • 2 pcs Carrots
  • 1 pc Parsley root (or Parsnip)
  • 1 pc Celeriac (small)
  • 2 pcs Potatoes
  • 1 head Onion
  • 2 cloves Garlic
  • 1 tsp Dried tarragon (or fresh)
  • 0.5 pc Lemon's juice
  • 200 g Soured cream
  • 1 tbsp Plain flour (for thickening)
  • 2 tbsp Oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1.5 litres Water or stock