Cream of chicken soup

Method

1. Season the chicken legs, then heat the oil in a large saucepan and fry for 3-4 minutes until browned (do this in batches if necessary). Set aside, then add all the vegetables to the pan and fry for a few minutes to give them some colour.
2. Pour in the wine, then let it bubble for a few minutes. Return the chicken legs to the pan, along with any juices. Add the garlic, bay and parsley sprigs, then season with salt and some freshly ground black pepper. Pour in the stock and 1.5 litres water. Bring up to a fast simmer, then turn down the heat to low, cover the pan and simmer gently for 1 hour.
3. Remove the chicken from the soup and set aside on a plate until cool enough to handle. Shred the meat from the bones, then add all but a quarter of the meat back to the pan. Remove from the heat and use a stick blender (or a regular blender if you prefer) to whizz the soup until reasonably smooth.
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4. Return the pan to the heat (see tip). Stir in the cream and reserved chicken, then bring up to a simmer. Check the seasoning, then stir in the reserved parsley (see Make Ahead). Serve with toasted bagels or warm crusty bread.