Chicken Kiev soup recipe

Method

1. Preheat the oven to gas 6, 200C, fan 180C. Mix the bread with 1 tbsp oil in a bowl and season. Bake for 20-22 mins until crispy and golden, shaking halfway.
2. Meanwhile, in a large heavy-bottomed pan, warm the remaining oil and 30g butter on a low to medium heat and gently fry the onion for 5 mins until softened. Tip in 1 garlic clove and the tarragon, and fry for 1 min until fragrant. Add the stock and chicken and bring to a gentle boil. Reduce the heat and simmer for 25 mins until the chicken is cooked through. Transfer the chicken to a bowl and shred with two forks.
3. Pour 5-6 tbsp of the soup liquid into a small bowl, add the cornflour and whisk. Pour the cornflour mixture into the pan of soup and bring to a gentle boil, stirring well until thickened. Turn off the heat, add the créme fraiche and blitz with a hand blender until smooth. Tip in the shredded chicken with half the chopped parsley and keep warm while you make the garlic butter.
4. In a small pan, add the remaining butter and garlic, and simmer gently for 2 mins until fragrant. Remove from the heat and stir in the remaining parsley.
5. Divide the soup between bowls, top with the crispy croutons and drizzle over the garlic herb butter.

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