Monday-Night Soup
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Heat a little oil in a saucepan and sweat the shallot, spring onions and garlic over a medium heat until softened.
Strain the chicken stock through a muslin-lined colander, then add it to the pan along with the chard, parsley, tarragon and chicken meat. Simmer for 5 minutes before serving.
You can add some stelline pasta or pearl couscous in for the last few minutes of cooking to bulk this recipe up, but you may require extra stock.
Supper by Flora Shedden (Hardie Grant, £22) Photography ©Laura Edwards
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