First of all, I have cooked this soup (once) before and posted briefly about it here on the forum, but this time I took pictures. I loved the soup, so I wanted to make it again, but the wife is also pregnant and when I mentioned Keller's chicken soup, it was the first time she felt hungry in a week -- so to the stove I go.
I would like to start by saying that Keller says this is a simple soup -- it is not. Even if you wash dishes while you go, your kitchen will look like crap. I recommend cooking it in two days as you can prepare a lot of it ahead of time. I usually do the roux, celery, chicken, stock and carrots ahead of time and leave the soup base and dumplings for the end.
Picture 1: Dumpling quenelles boiling.
Picture 2: Finished dumplings.
Picture 3: Keller's green celery. His method preserves the green color amazingly well.
Picture 4: Finished soup.
Picture 5: Wine I drank with the soup: Michel Gassier 'Nostre Pais' Blanc 2010. [WA-92, IWR-92, WS-90, RR-91] all for only $14. Great buy.
Picture 6: New kitchen tools. I didn't use all of them for the soup, but there is a Mario and Marko along with two sheaths by Eamon for my Rodrigue and Devin Thomas.
Edit: the order of photos is off, but you can figure it out.