Ingredients

• 4 chicken legs
• bone in
• skin removed and cut through the joint so you have 4 thighs and 4 legs
• 1 sprig thyme
• 2 bay leaves
• ½ chicken stock cube
• 500g/1lb 2oz Jersey Royal potatoes
• 2 sprigs mint
• 2 courgettes
• diced
• 250g/9oz petit pois
• 250g/9oz broad beans (skin on)
• 250g/9oz French beans
• cut into quarters
• ½ bunch flatleaf parsley
• leaves only
• ½ bunch coriander
• leaves only
• ¼ bunch mint
• ½ lemon
• juice only
• 1 garlic clove
• peeled
• 2-3 salted anchovies
• ½ tsp English mustard
• few drops Tabasco
• 1 tbsp red wine vinegar
• 285ml/10fl oz olive oil
• sea salt and freshly ground black pepper
• 4 spears asparagus
• 2 tbsp olive oil
• 2 tbsp pea shoots

Directions

• For the light summer broth
• place the chicken in a large pan with the thyme
• bay leaves and stock cube and cover with cold water. Bring to the boil and skim off any scum that rises to the surface
• then season with sea salt.
• Place the potatoes and mint in a large saucepan with water and bring to the boil. Cook for 10-15 minutes. Remove from the heat and drain. Set aside.
• Simmer the chicken for about 20 minutes
• then add the courgettes
• peas
• broad beans and French beans. Bring back to the simmer and cook for 6-7 minutes
• or until the vegetables are tender.
• For the herb dressing
• place all the ingredients apart from the olive oil into a blender
• then blend for a minute or so just to break it down a bit.
• Pour in the oil and then blend again
• this time until you have a smooth
• bright green sauce.
• To serve
• divide the potatoes between four warm bowls. Each portion should have a drum stick and piece of thigh
• plenty of bright green vegetables and some chicken broth. Spoon over some of the herb dressing and serve with the Jersey Royal potatoes dressed in a little of the dressing. Reserve any remaining dressing in a jar to use as you wish.
• Garnish the soup with shavings of asparagus (shaved lengthways and dressed in olive oil) and pea shoots.