Soup with Chicken wings, Carrot, Celery and Leek

• 1 kg Chicken wings
• 100 g unsalted Butter
• 2 large Onions, finely chopped
• 2 cloves Garlic, finely chopped
• 3 large Carrots, finely chopped
• 1 small head of Celeriac, finely chopped
• 250 g  button Mushrooms, finely sliced
• 200 ml dry White Wine
• A handful of  Thyme, Bay leaf and Celery leaves
• 3 sticks of Celery, finely sliced
• 3 Leeks, finely sliced
• A small piece of fresh Ginger
• Salt and freshly ground black Pepper
• A handful of fresh Parsley

• Put the chicken wings into a casserole, pour over cold water just to cover and bring to the boil on a high heat, then  lift out the wings and cool them under running water. Pat dry. 
• On a medium heat, melt the butter, add the chicken wings, onions, garlic, carrots, celeriac and mushrooms, and cook for 15 minutes.
• Turn the heat up, pour in the wine, bring to the boil and reduce by half. Pour over cold water to cover by 5cm, bring to the boil.
• Add the mixed herbs and simmer very gently for 30 minutes.
• Add the celery, leeks and ginger and continue simmering very gently for another 15 minutes. Turn off the heat; season then add the parsley and leave to stand for 20 minutes.
• Strain the soup through a fine-meshed sieve.
• Serve with fresh crusty bread.