Creamy chicken soup

Put a medium pot on medium heat. Add the bacon pieces and cook until they're crisp. Remove the bacon to a paper-towel lined plate and drain the excess oil from the pot.

Add the potatoes and parsnip to the pot along with the butter. Let cook for 5 minutes, stirring often to keep the veg from sticking and burning.

Add the celery and chicken. Deglaze the pot with the brandy and let simmer 1 to 2 minutes until the alcohol cooks off. Add a couple of good pinches of salt and several grinds of black pepper.

Add the chicken stock. Cover and let simmer 15 to 20 minutes until the root veg are fork tender. Add extra salt and pepper as needed. You want the soup to be slightly over-seasoned (the cream will dilute the flavour).

Turn off the heat and stir in the cream and bacon bits. Serve topped with a pinch of finely chopped tarragon (not shown in the picture).