CREME DE VOLAILLE (FRENCH CREAM OF CHICKEN SOUP)

Creme De Volaille (French Cream of Chicken Soup) image

Provided by Raquel Grinnell

Time 1h

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 17

6 cups water
1 tablespoon coarse salt
1 leek, roughly chopped
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1 lb chicken wings
1 teaspoon dried tarragon
1 bouquet garni (parsley, thyme, bay leaf)
6 black peppercorns
1 clove
2 tablespoons butter
4 tablespoons flour
1 cup heavy cream
1 chicken breast
2 egg yolks
1/2 teaspoon tarragon, dried, for garnish

Steps:

In a large pot, bring water, leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns, cloves and bring to a boil.
Cover and simmer for 35 minutes.
Strain the broth through a fine strainer (chinois). Measure 4 cups of liquid and reserve the rest (It used to cook the chicken breast).
In a saucepan, melt butter and add flour and cook gently, stirring, for one minute.
Pour in the broth slowly, stirring well until thickened.
Stir in 3/4 cup of the cream (keep 1/4 aside) and bring to a boil.
Adjust seasoning.
Poach the chicken breast 8 minutes in the reserved broth.
Drain, then cut into small cubes.
Mix the egg yolks with the remaining cream and stir into soup stirring with a whisk. Do not boil.
Add the diced chicken, sprinkle with dried tarragon and serve immediately.