A great pasta dish for any occasion:
Peel and chop the onion, clean and slice the carrots and leek. Put all the vegetables and aromatics in a saucepan, cover with water and bring to a leisurely boil over low heat. Once the water boils, add the chicken breasts and cook on low heat with the lid closed for about 35 minutes. Then take out the pieces of meat and keep them warm. Remove the skin. From the strained clear soup you need 3 dl. Boil the pasta al dente, pour it into a colander, drain and keep warm. For the herb sauce, blanch the spinach leaves or possibly sorrel, form them on a sieve and when they are well drained, chop them very finely. Also blanch the watercress leaves briefly, drain and chop finely. Heat the butter in a saucepan and stir in the flour, which is lightly sautéed briefly before pouring on the strained clear soup in which you cooked the chicken breasts and whisking until creamy. On top stir in the whipped cream and make the sauce repeatedly for 3 min. When it has cooled down a bit, form the sauce together with the chopped sorrel and watercress leaves, tarragon and parsley in the hand blender. After the sauce is well mixed, it is heated repeatedly and seasoned with salt and pepper from the mill. The he
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