Spring has also sprung a cold on me and most of my family. I’ve lost my appetite (boring) so nothing suits me more than a bowl of chicken broth with lightly cooked baby vegetables. I feel better, just even looking at it.
- 6 cups home made chicken stock
- 8 baby turnips, peeled
- 8 baby carrots, peeled
- 8 broad bean pods, podded & outer skin removed
- 8 spears baby asparagus
- pea shoots & chives to garnish
Place the stock in a medium sized saucepan and gently bring to a simmer. Add the turnips and the carrots and simmer on a low heat for 5 minutes. Add the broad beans and then after 2 minutes, add the asparagus for 1 minute and take of the heat.
Gently spoon the vegetables into shallow bowls and pour over the stock. Top with chives and pea shoots and serve.