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Potage A La Reine

Ingredients

  • 1 chicken (about 2 1/2 to 3 pounds)
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 ½ teaspoons salt

Garnishes:

  • 1 leek, root end and damaged and wilted leaves removed and discarded, remainder julienned
  • 3 carrots, peeled and julienned
  • 2 ribs celery, preferably the white inner ribs, julienned
  • 6 large mushrooms, thinly sliced
  • ½ teaspoon salt
  • 2 chicken bouillon cubes

Veloute:

  • 3 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 cup heavy cream
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      685 calories; 52 grams fat; 21 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 7 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 41 grams protein; 225 milligrams cholesterol; 970 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. Place the chicken in a narrow, stainless-steel stockpot. Add enough water to cover the chicken, then add the thyme, bay leaves, and 1 1/2 teaspoons salt, and bring to a boil. Immediately reduce the heat and boil gently, covered, for 10 minutes. Let the chicken cool in the stock, still covered, for about 1 hour, or until lukewarm.
  2. Strain 3 cups of the stock from around the chicken and place it in a saucepan. Add the leek and bring the stock to a boil. Boil gently for 5 minutes. Add the carrots and celery, and bring the stock back to the boil. Boil gently for 3 minutes. Add the mushrooms and the 1/2 teaspoon salt, and boil gently for an additional 3 minutes. Remove from heat.
  3. Remove the chicken from the remaining stock. Peel off and discard the skin. Pick the meat from the bones and shred it into 1-inch pieces. Line a colander with dampened paper towels and strain the stock through the towels. Skim the fat from the surface of the stock (you should have 7 cups). If you have too much stock, boil to reduce it to 7 cups; if you have too little stock, add enough water to bring it to 7 cups. Add the bouillon cubes to strengthen the stock.
  4. Just before serving, add the vegetable garnishes with their cooking juices and the shredded chicken. Reheat gently to a boil. Divide among six large bowls or soup plates, and serve immediately.

To make the veloute:

  1. In a sturdy saucepan melt the butter. Whisk in the flour and cook for 10 seconds. Add half of the remaining stock (3 1/2 cups) and mix well with a whisk. Bring to a boil, whisking occasionally, to form a smooth mixture. Add the rest of the stock and the pepper and return the mixture to a boil. If any lumps remain, strain the soup and return it to a clean saucepan. Add the cream and bring the mixture to a boil. Remove from heat.

1 hour 30 minutes

Dining and Cooking