Instructions: Place chicken and stock in a large pot, bring to the boil, reduce heat, cover and simmer gently for 1 - 1 1/2 hours. Remove chicken and reserve stock -there should be about 1 1/2 ltr. Skim regularly.

In a separate pan, melt butter, add finely chopped onion and celery and cook gently until tender. Add flour, stir until combined, cook for 1 minute, remove pan from heat.

Add reserved stock and vermouth to pan gradually stirring until combined. Return pan to heat and stir until soup boils and thickens, reduce heat, simmer gently for 10 minutes, stirring regularly.

Process until smooth with an electric vitamiser and return to pan.

Remove skin from chicken, remove meat from bones. Cut meat into very small pieces. Just before serving, add chicken and cream to pan and heat through gently.

Finish with a swirl of cream, chopped chives and bread croutons.

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