Soups High-Protein Soups
Chicken, Tarragon & Spring Vegetable Velvet
Method
Sauté Aromatics: Heat oil in a large pot over medium heat. Sauté leeks and garlic for 4 minutes until softened and fragrant.
Simmer Base: Add stock and sugar snap peas; simmer gently for 5 minutes. Stir in spinach until just wilted.
Blend & Enrich: Purée half the soup until velvety using an immersion blender. Return to the pot and stir in crème fraîche and tarragon.
Finish & Serve: Fold in shredded chicken and heat through for 2 minutes. Season to taste and serve immediately.
Chef's Tip
Cooking Hack: Add fresh tarragon right at the end after turning off the heat. Excessive boiling destroys its delicate, anise-like aroma and dulls the vibrant green finish.
Nutrition Facts
Per serving
245
Calories
28 g
Protein
9 g
Fat
11 g
Carbs
