CHICKEN, LEEK AND CELERY SOUP
Steps:
- break the free range chicken down then place in large pan. chop 5 sticks of celery and slice the onion place both in pan, tie the bay leaf and terragon,parsely place in pan. add water and bring to a boil reduce heat and let simmer for about 1 1/2 hours. remove chicken and cut off and reserve meat. strain the stock, then return it to the pan bring to rapid boil and reduce to about 6 1/2 cups. slice the remaining leeks, and celery. chop any of the cerley leafs for garnish. melt half the butter in a large pan. add the sliced leeks and celery, cover and cook for about 10 minutes. add the potatoes and wine and the rest of the chicken stock. season well with salt and pepper. bring to boil and the reduce the heat and let simmer for about 15 -20 minutes or untile the potatoes sre cooked. meanwhile cut the chicken to small pieces, melt butter in frying pan add the chicken with some more leeks and s+p. then add the chicken to your large pan mix well taste for ajustments. crumble pancetta over the soup and sprinkle with celery leafs
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