Volaille, feminine noun (une volaille, la volaille, des volailles) = poultry (pronounced vau-lie (like telling a lie). In the singular, it’s a farmyard bird, in the plural, poultry.
It comes from the verb voler (to fly). No clever definitions and examples today, I can’t find any.
But my recipe is for crème de volaille = cream of chicken soup, which is the ultimate comfort food.
For a large pot of soup, for about 6-8 people, you will need:
- three medium sized leeks, washed and chopped
- 2 small potatoes
- a large bunch of parsley
- a couple of handfuls of meat from a cold chicken
- 2 litres of water and 2 stock cubes (or 2 litres of home-made chicken stock)
- butter and flour to make a beurre manié (1tbs soft butter, 1 tbs flour, mixed well with a fork to form a paste)
- a little whipping cream
- a few celery or fennel seeds
- Sweat the leeks in a little oil or butter until softened.
- Add the cubed potatoes, the chicken pieces chopped into smallish pieces, and the parsley and cook for a further minute or two.
- Pour on the stock or the water with the cubes.
- Simmer gently for a good half hour.
- Mix well with a soup mixer, until very creamy with no bits and lumps.
- Add the beurre manié and stir well. (The beurre manié thickens the soup.)
- Test for seasoning and add a little pepper.
- Whip some cream with a little celery salt, and pipe a large rosette into the middle of each serving, topped with a few celery or fennel seeds, to garnish.