Cream of Chicken Princesse (Crème de Volaille Princesse)


JWU College of Culinary Arts

10 servings

Serving Size
8 ounces (237 milliliters)

Recipe ID

US standard
Chicken breast, deboned, skinned
10 ounces
285 grams
Chicken stock
2 ½ quarts
2.4 liters
4 ounces
118 milliliters
Flour all-purpose
4 ounces
115 grams
Asparagus tips, washed
5 ounces
142 grams
Heavy cream
4 ounces
118 milliliters
To taste
To taste
White pepper, freshly ground
To taste
To taste
Parsley, fresh, washed, excess moisture removed, finely chopped
1 ½ ounces
43 grams
  1. Gather all the ingredients and equipment.
  2. Poach the chicken breast in the chicken stock. When tender, remove and let cool. Cover with a plastic bag of ice to prevent excessive drying. Cut the chicken in ¼-inch (0.63-centimeter) dice. Reserve.
  3. Cut 1 ½” pieces from asparagus tips. Reserve the stems and chop. Blanch tips in salted chicken stock until tender.
  4. In a medium stock pot, melt the butter. Add flour to make a roux.
  5. Gradually add boiling chicken stock into the roux, and heat to a second boil. Add the chopped asparagus stems. Reduce the heat, and simmer for about 30 minutes. Puree with hand blender. Season and strain.
  6. Temper the heavy cream into to the velouté. Adjust the seasonings, salt and pepper, to taste.
  7. At the time of service, warm the chicken and asparagus. Serve the velouté hot in a preheated soup bowl, and garnish with diced chicken, asparagus tips, and chopped parsley.