Welcome a little Spring into your kitchen with fresh vegetables and the distinctive flavor of Tarragon
Ingredients for about 8 servings
500 g chicken gizzards, trimmed
1 small kohlrabi
1 small onion
2 bay leaves
2-2,5 liter water
4 chicken bouillon cubes
20 ml cream or sour cream
2 rounded tablespoons of flour
1-2 teaspoon Tarragon (dried)
2 tablespoon oil
: 2,5 hours
Clean the gizzards with water. Cut into 1-inch pieces. Place chicken gizzards in a large saucepan and add 2 liters of water. Cover and bring to a boil for about 1 hour or until almost tender. Add the chicken bouillon cubes, sliced lemon and the bay leaves. While the gizzards are cooking, clean and slice the vegetables. In a smaller saucepan heat the oil, add the vegetables and sauté, stirring, until vegetables are almost softened. When the gizzards are half done, add the sautéed vegetables and the finely chopped tarragon leaves into the pan.
In a small bowl mix 2 rounded tablespoons of flour with a small amount of cream or sour cream. Stir well until smooth, then add the remaining cream. When the vegetables are nearly done, carefully stir flour-cream mixture into the soup, and cook for 10 more minutes. Add a few drops of lemon juice and salt to taste. Remove lemon slices before serving.
Serve the soup with sour cream; garnish with lemon slices and parsley.
- When cleaning the gizzards, make sure to trim off any green and yellow parts.
- Use fresh tarragon instead of dried.
- Add more salt, tarragon and lemon to taste.
- To make sure that the flour-cream mixture will be smooth: first add a small amount of cream to the flour, mix well, then add the remaining cream gradually. Thin with water or milk, and then stir into soup.
- Use sour cream instead of cream.
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