This recipe comes with a simple base soup recipe and then a few extra steps which are optional but if you have the time and inclination there are options which will add flavour, texture and contrasts.
For all of the vegetable ingredients below feel free to change as you like. Any leftovers can also be used and will likely enhance the soup.
Ingredients for 4
- 12 Chicken wings or there about. Optionally roast them with a little oil until golden and crispy.
- 2 Large onions diced. The option here is to slowly cook in oil or butter and caramelise it for extra flavour.
- 2 Carrots peeled and sliced
- 2 Cloves garlic finely grated
- 200ml Double cream
- 200ml White wine. Choose one you like as the rest is the chef’s perk.
- 40g salted butter
- 30g freshly grated aged parmesan
- Water
- Some options could be to garnish with crispy fried sliced mushrooms and some of the skin from the chicken wings. Some Dijon mustard would also make a good seasoning as would some offcuts of ham.
Method
Gently poach the garlic in the butter until the garlic aroma is released. Add the rest of the ingredients and top up with water as needed. Bring up to a boil then simmer for one hour.
Remove the chicken wings and allow to cool. Puree the rest of the ingredients. When the wings have cooled break off the meat and add to the soup.
You may prefer to dice it into smaller pieces.
Reheat the soup and season with salt and white pepper before serving with crusty bread and butter.
Gavin McArdell
