This is quite a rough recipe; it's designed to make use of what you've got to hand so the quantities aren't all exact. It should serve about 4 people.
- 1 litre fresh chicken stock (see below)
- 1 leek
- 1 medium-sized potato
- 2 tbsps Worcestershire sauce
- 1 tsp English mustard
- Chicken scrapings (see below)
- 1 sprig of tarragon
- Crusty bread rolls, to serve
- 1 onion
- Before you make the stock, scrape or peel whatever flesh you can from the chicken, put it into a bowl and then put the bowl in the fridge until you need it. Also try to reserve some of the bits of carrot, leek and garlic if possible; this will help to thicken the soup.
- Thoroughly wash a leek and chop it roughly. Also peel and chop the potato into smallish lumps, and dice the onion. Fry in a large saucepan on a medium heat for a few minutes until they've softened.
- Pour the soup into a blender and pulse until everything has been liquidised, adding more water if it's too thick and gloopy, then pour it back into the saucepan and reheat it(preferably without boiling it). Stir in the Worcestershire sauce and the English mustard (this gives the soup a nice kick, but a whole teaspoonful may be too harsh for some people). Chop in some tarragon leaves using scissors and simmer for a few more minutes.
- Serve with a buttered bread roll for each person.