Serves: 4-6
Cooking time: 45 minutes
Soup
1 tbsp organic butter
2 leeks, thinly sliced
1 bunch of wild garlic stems (set leaves aside for pesto)
1 kg white potato, thinly sliced
raw apple cider vinegar (with mother)
salt (pink or sea)
ground white pepper
nutmeg
Pesto
1 bunch (approx. 70g) wild garlic leaves, chopped
small handful toasted walnuts
15g parmesan, grated
1 splash extra virgin olive oil
sea salt
black pepper
zest and juice of half a lemon
Made using 100% free-range, organic, British chicken bones, Borough Broth Co's 24-hour slow-cooked organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.
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