Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
- 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
Recipe
- 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.
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