Cream Of Chicken Soup - cooking recipe

Ingredients

2 lb. chicken backs and wings
2 1/2 pt. (6 1/4 c.) water
2 celery stalks, trimmed
1 bay leaf
1 small onion, studded with 2 cloves
1 tsp. salt
10 peppercorns
8 fluid oz. single cream (1 c. light cream)
8 fluid oz. (1 c.) milk
1 1/2 oz. (3 Tbsp.) butter, blended with 1 1/2 oz. (1/3 c.) flour

Preparation

Place the chicken pieces in a large saucepan and cover them with the water.
Add the celery, bay leaf, onion, salt and peppercorns.
Place the pan over high heat and bring to the boil. Reduce the heat to low, cover the pan and simmer for 2 hours.