Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion |
| 300 grams | Celeriac |
| 500 millilitres | Chicken stock |
| 300 millilitres | Whipping cream |
| 1 | Smoked chicken |
| 100 grams | Butter |
| 50 grams | Flour |
Remove the meat from the smoked chicken.
Dice the onion and celeriac and place in a pan with the butter, sweat and then add the smoked chicken carcass.
Meanwhile, boil the stock.
Add the flour to the onion, celeriac and chicken to form a soft roux.
Slowly add the stock and the cream, and simmer until the vegetables are cooked.
Remove the chicken carcass, liquidize the soup, pass through a sieve and season with salt and pepper.
Garnish with some of the chicken meat.
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Carlton Food Network
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