Dinner for 2 - Creamy Vegetable Soup, Steamed Chicken with Vegetable Tagliatelle and Mustard Sauce

Soup, Steamed Chicken and Vegetable Tagliatelle

• 3 - 3 ½ oz onions, halved
• 1 garlic clove
• 1 oz olive oil
• 1 - 2 carrots, medium
• 1 zucchini, large
• 14 oz water, plus extra for soup
• 2 level tsp salt
• 16 oz mixed vegetables (e.g. potato, zucchini, carrots, leek), cut into pieces
• 16 oz chicken breast fillets, cut into strips (2 in. x ¾ in.)
  or 16 oz turkey breast fillets, skinless, cut into strips (2 in. x ¾ in.)
• ½ oz unsalted butter (optional)
  or 1 tbsp cream (optional)

Sauce

• 2 oz crème fraîche
  or 2 oz cream, min. 30% fat
• 1 tbsp mustard
• ½ tsp salt
• 1 pinch ground black pepper
• 3 - 4 sprigs fresh parsley, leaves only
• 1 egg yolk (optional)