Velvety Onion Soup with Whipped Potato

• 3 pounds chicken wings
• Water
• 1 carrot, cut into 2-inch lengths
• 1 celery rib, cut into 2-inch lengths
• Salt
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 8 scallions, finely chopped
• 6 medium onions, coarsely chopped
• 1 baking potato (1/2 pound), peeled and cut into 1-inch pieces
• 1 garlic clove, halved
• 1/2 cup heavy cream
• Aged balsamic vinegar and cayenne pepper or paprika, for sprinkling

1. In a large saucepan, cover the chicken wings with 10 cups of water.
2. Add the carrot and celery and bring to a boil.
3. Skim, add a few pinches of salt and simmer over low heat for 1 1/2 hours.
4. Strain the stock and skim off the fat.
5. Measure out 1/2 cup of stock and set it aside.
6. Heat the 3 tablespoons of olive oil in a large saucepan.
7. Add the scallions and cook over moderate heat until softened, about 3 minutes.
8. Add the onions and cook over low heat, stirring occasionally, until softened, about 8 minutes.
9. Add 2 quarts of the chicken stock and a pinch of salt and simmer over low heat until the onions and scallions are very soft, about 15 minutes.
10. Working in batches, puree the soup in a blender until very smooth.
11. Pour the soup into a clean saucepan and season with salt.
12. Heat the remaining 2 teaspoons of olive oil in a medium saucepan.
13. Add the potato, garlic and a pinch of salt and cook over low heat, stirring, until the potato pieces are glazed, about 2 minutes.
14. Add the reserved 1/2 cup of chicken stock and 1/2 cup of water and simmer over moderately low heat until most of the liquid has evaporated and the potato is tender, about 10 minutes.
15. Meanwhile, in a small bowl, whisk the heavy cream until soft peaks form.
16. Pass the potato through a ricer into a medium bowl.
17. Fold the whipped cream into the potato and season with salt.
18. Ladle the hot soup into warmed shallow bowls.
19. Drizzle 8 drops of balsamic vinegar over each soup, then mound 2 tablespoons of the whipped potato in the center.
20. Sprinkle with cayenne and serve at once.

chicken, water, carrot, celery, salt, extravirgin olive oil, scallions, onions, baking potato, garlic, heavy cream, balsamic vinegar

Taken from www.foodandwine.com/recipes/velvety-onion-soup-whipped-potato (may not work)