Creme De Volaille (French Cream of Chicken Soup)

• water↗6 cups
• coarse salt↗1 tablespoon
• leek↗1

  roughly chopped

• carrot↗1

  coarsely chopped

• onion↗1

  coarsely chopped

• celery↗1

  stalk, coarsely chopped

• chicken wings↗1 lb
• dried tarragon1 teaspoon
• bouquet garni1

  parsley, thyme, bay leaf

• black peppercorns↗6
• clove↗1
• butter↗2 tablespoons
• flour↗4 tablespoons
• heavy cream↗1 cup
• chicken breast↗1
• egg yolks↗2
• teaspoon tarragon, dried, for garnish1⁄2

Step-by-step instructions

1. 1

   In a large pot, bring water, leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns, cloves and bring to a boil.

2. 2

   Cover and simmer for 35 minutes.

3. 3

   Strain the broth through a fine strainer (chinois). Measure 4 cups of liquid and reserve the rest (It used to cook the chicken breast).

4. 4

   In a saucepan, melt butter and add flour and cook gently, stirring, for one minute.

5. 5

   Pour in the broth slowly, stirring well until thickened.

6. 6

   Stir in 3/4 cup of the cream (keep 1/4 aside) and bring to a boil.

7. 7

   Adjust seasoning.

8. 8

   Poach the chicken breast 8 minutes in the reserved broth.

9. 9

   Drain, then cut into small cubes.

10. 10

    Mix the egg yolks with the remaining cream and stir into soup stirring with a whisk. Do not boil.

11. 11

    Add the diced chicken, sprinkle with dried tarragon and serve immediately.