Chicken & Tarragon soup.

Some oil
2 breasts of chicken or whatever left overs from a roast carcus,
1 large onion
2 Veggie stock cubes
Some flour.
Large handful of fresh tarragon or two heaped teaspoons of dried.

Method
Sweat the onions and then throw in the chicken till cooked.
Stir in the tarragon
Make a rue (paste with the flour, I know I can't spell....) in the pot with the chicken etc.
Slowly stir in the pint / pint & a half of stock (made with the stock cubes)
Bring to a boil, then simmer for about 20 min.
Eat

Carrot, Ginger & Lime

Some oil
1Large onion
2lbs chopped carrots
Piece of root ginger about the size of a golf ball when peeled - diced /grated
2 Veggie stock cubes
Large splash of milk (optional)
Pouring cream (optional)
Some limes

Method
Sweat onions and ginger.
Turf in the carrots
Pour in the stock made from cubes (about a pint - enough to cover the carrots, just)
Bring to the boil and then simmer till the carrots are soft.
Liquidize when soup cools slightly (I have one of those hand held things - means you don't have to try and fit 4 pints of soup into a jug......) adding the splash of milk to smooth it out - optional.
Cut up lime and squeeze a wedge over soup & eat
OR
Leave soup to cool (or fridge it)
Add swirl of cream
Squeeze lime wedge over soup & eat.

TTFN Lady P.