Turkey and tarragon broth

How to make Turkey and tarragon broth recipe - Bouillon de Turquie et estragon recette

Serves 4

In a large pan over low heat, sauté 1 finely chopped onion in a little olive oil for about 5 minutes until soft.

Add 2 finely chopped garlic cloves, and season with sea salt and freshly ground black pepper. Add 3 peeled and sliced carrots and a few chopped tarragon leaves, and cook for 10 minutes, until the carrots begin to soften.

Pour in 3 cups hot chicken stock, and bring to a boil. Reduce the heat to a simmer, and add 3 cubed cooked potatoes, 8oz (225g) shredded or sliced cooked turkey, and a few more fresh tarragon leaves. Simmer gently until heated through, and serve with fresh bread.