Creme De Volaille (French Cream of Chicken Soup)

Name: Creme De Volaille (French Cream of Chicken Soup)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 bowls, 6 serving(s)
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

Submitted by Raquel Grinnell

"Apparently a somewhat 'lost' recipe according to Food &Wine, posted here from a French blog for safekeeping."

Download

Ready In:: 1hr
Ingredients:: 17
Yields:: 6 bowls
Serves:: 6

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

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Not sure why it is considered a lost recipe. It is in the bible of French cooking, Escoffier's book. Perhaps because it is just a trivial tweak of Ordinary Velouté

mitchthechemist
A few extra steps, use all breast on bone with skin, brown breast with skin in half olive oil half butter and then remove chicken, sauté veggies in same pan with drippings add a little butter, substitute 2 cups of the water with a bottle of dry white wine.

Princess A.

RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

View Full Profile