1. In a large pot, bring water, leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns, cloves and bring to a boil. 2. Cover and simmer for 35 minutes. 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. In a saucepan, melt butter and add flour and cook gently, stirring, for one minute. 5. Pour in the broth slowly, stirring well until thickened. 6. Stir in 3/4 cup of the cream (keep 1/4 aside) and bring to a boil. 7. Adjust seasoning. 8. Poach the chicken breast 8 minutes in the reserved broth. 9. Drain, then cut into small cubes. 10. Mix the egg yolks with the remaining cream and stir into soup stirring with a whisk. Do not boil. 11. Add the diced chicken, sprinkle with dried tarragon and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
