A simple summer soup, use the best seasonal vegetables available to you, not necessarily the ones I have used.
2 chicken legs and thighs (You can omit and use chicken/veg stock or simply water)
4 celery sticks
Bunch of greens (I used chard)
Handful shelled broad beans
3 crushed garlic cloves
2tbsp tomato puree
for the basil drizzle:
1 bunch basil
50ml oilive oil
Squeeze of lemon
1: Brown chicken in a little oil for 5 minutes then add enough water to cover, simmer for 1 hour until chicken is cooked and you have a lovely stock, reserve stock and let chicken cool.
2: While the chicken is cooking, wash and cop all veg
3: Sweat onion, celery and garlic in a little olive oil for 15 minutes
4: Add tomato puree and cook out for 5 minutes before adding reserved stock, carrot and courgette. Simmer for 15 minutes
5: Shred chicken from the bone and add back to the broth.
6: Add remaining veg and simmer for another 5-10 minutes.
For the basil drizzle, use a mortar and pestle to grind the basil leaves to a paste with a little course sea salt, a squeeze of lemon and olive oil.
Serve immediately with a spoonful mixed through the soup.