1 chicken breast with skin and bone
4 bay leaves
water to cover
boil for 45 minutes, then reserve the broth
when the meat cools a bit, remove and discard the bones
then pull apart the meat into bite sized pieces
1/2 lb smoked bacon slice the bacon into 1/4 in slivers
fry until most of the fat is rendered
reserve the bacon pieces, discard the fat (or save it for some other use)
4 to 6 potatoes (about 1 to 1 1/2 lbs) cut into 1/4 to 1/2 in. cubes
4 Tbs salt
water to cover boil 20 minutes
drain, discard the cooking water (or save it for some other use)
1 large spanish onion
3 celery stalks
4 Tbs butter
1 Tbs oil
fry on medium high until very soft but not browned
4 Tbs butter
2 Tbs oil
2/3 cup flour
make a medium roux: melt the butter and oil, add the flour, then add some extra oil
so that the mixture liquidifies, cook over medium heat for about 10 minutes
stirring frequently.
When it has darkened a little, remove from heat and mix in in the sauteed onions
10 oz sliced musrooms (optional)
2 Tbs butter sautee the musrooms until they are soft
combine the chicken broth, roux and vegatables, chicken and bacon pieces, and the mushrooms
3/4 oz fresh tarragon, stems removed, chopped (or 1 tsp dried tarragon)
1/2 to 1 lb frozen corn (avoid the generic brands)
1/2 to 1 cup light cream add half the cream, then add the rest if needed
about 3 Tbs salt add half the salt, then add the rest if needed
1/2 to 2 tsp pepper
bring the soup to a boil, stir it occasionally, then let it simmer for 10 minutes