Chicken soup with cheese crostini's

Put the chicken with the onions, the celeriac, the winter carrot, 5 stalks of celery cut into pieces, the peppercorns, salt and water in a large soup pot.

Bring to the boil and scoop off the foam with a skimmer. Let the soup with lid tilted gently on the pan for 1 hour.

Foam the surface of the soup again if necessary. After 35-40 minutes remove the chicken from the pan (check the doneness of the chicken by puncturing it, the juices that come out must be clear).

Cover a colander or sieve with a damp linen kitchen towel and place it on another large pan.

Pour the stock carefully through the cloth and discard the bouillonne vegetables that remain.

Remove the skin and the bones from the chicken and cut the chicken meat into pieces (this can all be done a day in advance, keep the chicken meat in the fridge).

Preheat the oven to 200 ° C. Cut the remaining celery into pieces.

Bring the sieved broth to the boil. Break the spaghetti over the soup into pieces of about 5 cm and add the broccoli, corn, pepper and celery. Cook gently for 10 minutes.

Place the baguette slices on the baking tray and roast them for 10 minutes.

Add the chicken pieces, parsley and thyme to the soup. Brush the baguette with ketchup or curry sauce and spread the cheese over it.

Put the crostinis in the oven for about 5 minutes until the cheese has melted. Serve the soup with the cheese crostini's.