Cream of Chicken Soup Recipe by Catherine Phipps

Ingredients

• 30g unsalted butter
• 4 leeks, white part only, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, finely chopped
• 500ml chicken stock
• 250ml whole milk
• A large sprig of tarragon
• Sea salt and freshly ground white pepper
• 1 chicken breast, cooked
• Grating of nutmeg
• 50-75ml double cream, depending how rich you want it
• 1 egg yolk