Ingredients

· 4 chicken legs

· Splash of olive oil for frying

· 2 onions, chopped

· 2-3 celery sticks, chopped

· 2 leeks, chopped

· 150 ml white grape juice

· 2-3 garlic cloves, peeled but whole

· 1 bay leaf

· 3 parsley sprigs, extra to garnish

· 500 ml chicken stock

· 150 ml double cream

· Warm crusty bread to serve

Method

Season the chicken legs, then heat the oil in a saucepan and fry until browned. Set aside, then add all the vegetables to the pan and fry for a few minutes to give them some colour. Pour in the broth, then let it bubble for a few minutes. Return the chicken legs to the pan, along with any juices. Add the garlic, bay leaf and parsley sprigs, then season with salt and black pepper. Pour in the stock and 1½ litres water. Bring to simmer, then turn down the heat to low, cover the pan and simmer gently for one hour. Remove the chicken from the soup and set aside. Shred the meat from the bones, then add all but a quarter of the meat back to the pan. Remove from the heat and whizz the soup until reasonably smooth. Return the pan to the heat. Stir in the cream and reserved chicken and bring to simmer. Stir in the parsley. Serve with toasted bagels or warm crusty bread.