- Extra-virgin olive oil (and butter, if desired)
- 1 large carrot, halved
- 4 celery stalks
- 10 thyme sprigs, leaves picked
- 1 bunch of parsley (about 150g), stalks and leaves separated, each finely chopped
- 2 large spring onions (or 1⁄2 onion)
- Zest and juice of 3 lemons, zested skins reserved
- 1 teaspoon ground black pepper
- 6 shoots of spring garlic, finely chopped, green tops kept separate for garnish (or 4 garlic cloves, finely chopped)
- 2L chicken stock
- Unrefined salt
- 4 trimmed artichoke hearts, soaked in lemon juice and water to prevent browning
- 280g (2 cups) broad beans
- 325g (1 1⁄2 cups) pulled chicken (leftover from making stock)
Heat a big glug of olive oil in a stockpot over a medium heat – if using butter, add a large knob of butter to the olive oil and wait for the foam to subside.
Tie together the carrot and celery with kitchen twine and add to the pot. Add the thyme, parsley stalks, spring onions, lemon zest and pepper and fry until just browned. Add the garlic and fry for another 5 minutes or so.
Add the lemon juice, lemon skins and chicken stock, season with salt and simmer for 20 minutes. Throw in the artichoke hearts and simmer for 10 minutes. Add the broad beans, parsley leaves and chicken and simmer for another 5 minutes. Take the pot off the heat and remove the carrot, celery, lemon skins and spring onions.
Ladle the soup into bowls and sprinkle with the reserved garlic tops. Finish with a splash of oil and season with salt and pepper to taste.
Note: If you are after a more filling meal, this is also great served over brown rice. If you can’t find fresh artichokes, use preserved artichoke hearts.
For the recipe and the full story on Grown & Gathered's Matt and Lentil Purbrick get your copy of Issue 91 ABC Organic Gardener OUT NOW.
Recipe: Matt and Lentil Purbrick