To begin, place the chicken pieces into a large pot with 2 litres of cold water. Add bay leaf and peppercorns. Bring slowly to a simmer, skimming off any foam. Move to adding vegetables.

Once the stock runs clear, add carrots, celery, parsley root, onion, garlic, and salt. Simmer gently for 45 minutes until the chicken is tender. Continue with preparing the okra.

If using dried okra, soak it for at least 30 minutes to soften. Add the okra to the pot during the final 20 minutes of simmering. Transition to removing chicken for shredding.

Lift out the chicken pieces and set aside to cool slightly. Remove skin and bones, then shred the meat into bite sized pieces. Keep it warm while working on the soup.

Strain the soup through a sieve into a clean pot, discarding bay leaf and peppercorns but keeping all vegetables and okra. This creates a smoother texture. Proceed to make the roux.

In a small pan, melt butter over medium heat. Stir in plain flour and cook gently for 2 minutes until light golden. Gradually ladle in a little hot broth, whisking to create a smooth paste. Add this mixture back into the main pot, stirring constantly.

Return shredded chicken to the thickened broth. Simmer for 10 minutes to let the flavours deepen. Transition to finishing with cream and egg.

In a bowl, whisk sour cream with an egg yolk and lemon juice. Slowly add a few spoonfuls of hot soup to temper the mixture, whisking constantly. Pour it into the pot while stirring to enrich the broth. Avoid boiling at this stage to keep the soup silky.

Taste and adjust seasoning. Serve hot, garnished with fresh parsley and extra lemon wedges on the side. Traditionally paired with warm bread for a satisfying meal.