Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.

Target recipe: coarsely chop one of the onions. stud the other onion with the 4 cloves. in a stockpot, combine all the ingredients and add water just to cover (about 3 3/4 quarts). bring to a hard boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface. reduce the heat to low and simmer, umcovered for 1 - 1 1/2 hours, reducing the liquid only slightly. continue to slim off any foam that floats to the top during simmering. strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. discard the contents of the sieve. use immediately, or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month. lift any solidified fat from the surface of the chilled stock before using.