-
1
For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil.
-
2
Reduce heat to simmer and simmer for 1 hour minimum.
-
3
Cool the chicken in the broth.
-
4
Remove the chicken and cool.
-
5
Separate the meat and pull or chop into bite-size pieces.
-
6
Reserve for Broccoli Casserole preparation.
-
7
The chicken can be stored in plastic bag in the fridge for 4 days.
-
8
Strain the stock and reserve for soup.
-
9
For the soup: Heat a soup pot over medium heat.
-
10
Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper.
-
11
Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
-
12
Add the potatoes, celeriac and stock and bring to a boil.
-
13
Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender.
-
14
Cool the soup and store for a make-ahead meal.
-
15
Place the soup in a stockpot and stir in the cream.
-
16
Bring to simmer and taste to adjust seasoning.
-
17
Serve in shallow bowls with Deviled-Ham Toasts alongside.
-
18
Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth.
-
19
Deviled ham stores well in the fridge for 4 to 5 days.
-
20
Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.
