Remove the meat from the smoked chicken.

Dice the onion and celeriac and place in a pan with the butter, sweat and
then add the smoked chicken carcass.

Meanwhile, boil the stock.

Add the flour to the onion, celeriac and chicken to form a soft roux.

Slowly add the stock and the cream, and simmer until the vegetables are
cooked.

Remove the chicken carcass, liquidize the soup, pass through a sieve and
season with salt and pepper.

Garnish with some of the chicken meat.