Roast Chicken Soup, with Green Beans and Garlic

The soup base is very simple - 200g of diced green beans and two diced spring onions, half a teaspoonful of tarragon, one crushed and diced clove of garlic. Cooked for twenty minutes and then blended together for two minutes until smooth.

The chicken came from two freshly roasted drumsticks, cooked for forty minutes in the middle of a preheated oven at 190 deg C. Cooked with the skin, dressed in a little sunflower oil, and with some sea salt pressed in to the flesh.

Add the chicken pieces to the soup base. Cook for a further twenty to twenty-five minutes, after adding some black pepper and some chicken stock (I used half of the juices from the roasting tray also).

Such beautiful flavour! Try the recipe also with Marjoram or Coriander.