CHICKEN SOUP

Easy chicken soup gets the star treatment from Heston Blumenthal in his recipe which uses a generous drop of wine.

Ingredients

• 1kg/2lb 4oz chicken wings
• 100g/3½oz unsalted butter
• 2 large onions, finely chopped
• 2 cloves garlic, finely chopped
• 3 large carrots, finely chopped
• 1 small head of celeriac, finely chopped
• 250g/9oz button mushrooms, finely sliced
• 200ml/7fl oz dry white wine
• bouquet garni (thyme, bay leaf and celery leaves)
• 4 whole star anise
• 3 sticks of celery, finely sliced
• 3 leeks, finely sliced
• a small piece of fresh ginger
• salt and freshly ground black pepper
• large bunch of fresh parsley

Preparation method

1. Put the chicken wings into a casserole, pour over cold water just to cover and bring to the boil on a high heat. As soon as the water boils, skim off any impurities that may have risen to the surface, lift out the wings and cool them under running water. Pat dry.
   
   Technique: Skimming stock
   Watch technique0:34 minsWatch technique0:34 mins
2. On a medium heat, melt the butter, add the chicken wings, onions, garlic, carrots, celeriac and mushrooms, and cook for 15 minutes.
   
3. Turn the heat up, pour in the wine, bring to the boil and reduce by half. Pour over cold water to cover by 5cm/2 inches, bring to the boil and skim off any impurities that may have risen to the surface. Add the bouquet garni and star anise, and simmer very gently for 30 minutes.
   
   Technique: Skimming stock
4. Add the celery, leeks and ginger and continue simmering very gently for another 15 minutes. Turn off the heat; season if necessary, add the parsley and leave to stand for 20 minutes.
   
5. Strain the soup through a fine-meshed sieve and then, if you have some, muslin. It can be eaten straight away, or left to cool and kept in an airtight container in the fridge.