Chicken broth, bread & wild garlic

This soup is all about the stock, so it really is important to make your own. You can either use chicken wings or roast a chicken and then use the carcass.

SERVES 4 PREP 15 mins COOK 2 hrs 40 mins EASY

2 slices 2-day-old sourdough bread, cubed 4 wild garlic leaves or green spring onion tops, roughly chopped

For the stock

1kg chicken wings

1 onion, sliced

3 garlic cloves 2 carrots, chopped 1 fennel bulb, sliced 1 celery stick, chopped 2 leeks, chopped 6 thyme sprigs

4 bay leaves 8 peppercorns

1 First, make the stock. Heat oven to 180C/160C fan/gas 4. Tip the wings onto a large baking tray and roast for 30 mins, then transfer to a large pot. Add the rest of the stock ingredients and cover with water. Bring to the boil, then turn down the heat and simmer gently for 2 hrs, skimming any fat from the top as often as you can. Strain through a sieve, then skim off any fat that settles.

2 To make the soup, gently reheat 1 litre of stock and season. Divide the cubed bread and wild garlic leaves or spring onion tops between four soup bowls, pour over the hot stock and serve.

GOOD TO KNOW healthy • low fat • low cal

PER SERVING 181 kcals • fat 4g • saturates 1g • carbs 25g • sugars 7g • fibre 3g • protein 10g • salt 0.8g