Tarragon Ragout Soup

Dice the chicken breast fillet into bite-sized pieces. Peel and dice carrots, parsley root, and celery stalk. Finely chop the onion and mince the garlic. Chop the fresh tarragon leaves.

Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the diced carrots, parsley root, and celery, and cook for another 5-7 minutes until slightly softened. Add minced garlic and cook for 1 minute more until fragrant.

Add the diced chicken breast to the pot and cook until it turns white on all sides, about 5-7 minutes. Season generously with salt and black pepper.

Pour in the chicken broth (or water) until the ingredients are well covered. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is tender and vegetables are cooked through. Add the chopped fresh tarragon during the last 10 minutes of simmering.

In a small bowl, whisk together the sour cream and flour until smooth. Take a ladleful of hot soup broth and gradually whisk it into the sour cream mixture to temper it. Pour the tempered sour cream mixture back into the pot, stirring constantly. Bring the soup to a gentle simmer (do not boil after adding sour cream) and cook for 2-3 minutes until slightly thickened. Stir in the lemon juice. Taste and adjust seasoning if needed.