Chicken Quenelles and Watercress Soup

• 275 g/10 oz skinless chicken breast fillets
• 7.5-10 cm/3-4

Chop the chicken breasts finely in a food processor and then turn them into a bowl. Take the leaves off the tarragon stalk and chop finely. Add the chopped tarragon and lemon rind to the chicken. Season well with salt and then beat in the egg white thoroughly with a wooden spoon. Using wet hands, form the mixture into small balls or ovals; these are your quenelles.

Pick just the leaves