SAUTE: Place a dutch oven or a stock pot over medium-high heat. Drizzle in the olive oil and add the mirepoix and leeks and sauté the veggies for 4-5 minutes or until the veggies soften a bit, add the garlic and pepper flakes during the last 30 seconds and stir until fragrant. Season the veggies with a big pinch of salt and white pepper and add the barley. 

SIMMER: Let the barley toast for 1 minute, stirring as required so nothing sticks or burns. Pour in the chicken stock along with 1 cup of water, and bay leaves. Allow the soup to come to a boil. Lower the heat to low and cover; let simmer for 20-23 minutes or until the barley is mostly cooked. Add the chicken and 4 tablespoons of lemon juice and kick the back up to medium-high and let the soup gain a simmer, then lower the heat to low for 5 minutes, at this point you don’t want it to have any bubbles on the surface. Taste and adjust with additional lemon juice as desired. Keep in mind that the cream will mellow out the flavor a bit. We like it with 6 tablespoons of lemon juice!

FINISH: Pour the cream into a small bowl and add 2 tablespoons of the prepared soup (just the broth if you can) and stir. Pour this cream mixture into the prepared soup while stirring let it heat through for 1 minute but make sure to not let the soup boil from here on out! Turn off the heat stir in the lemon zest and tarragon. Serve topped with chopped parsley and with tons of crusty bread, if desired!