- 3 cups chicken stock
- 2 potatoes, sliced
- 4 leeks. sliced
- 2 carrots, sliced
- Small bunch – marjoram and lemon balm OR sorrel and lovage
- Parsley, to garnish
Simmer vegetables in stock till tender.
Add the herbs, finely chopped. Mash the vegetables and herbs together.
Serve garnished with parsley.
This is a simple soup with a fragrant bouquet