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Thursday, May 21, 2015

Creme De Volaille (french Cream Of Chicken Soup)

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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