Clean the vegetables.
Cut the celery, carrots, onions, ginger and sweet potatoes into squares.
Add the garlic together with the rest of the vegetables and the bay leaves to a pot.
Add the whole chicken or cut into 4 pieces depending on your preferences.
Add 1-½ liters of water or broth.
Boil the soup for 45 minutes on medium heat.
Remove the chicken to a plate. Chop it or pluck it with your fingers into fibers. Keep it aside warm.
Grind the vegetables in the blender adding a little of the broth that we boiled the vegetables with the chicken.
Put the soup back into the empty pot, squeeze the lemon and add it, season with salt and pepper and check the density of the soup.
Finally, put the chicken back into the soup and simmer for 5 minutes.
Equalize the velouté with the chicken in warm bowls and garnish with freshly ground pepper and some chives. Serve immediately.
