Creme De Volaille (French Cream of Chicken Soup)

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

• Ready In: 1 hr
• Serves: 6
• Yields: 6 bowls

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

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.