Chicken broth with chargrilled spring onions and broad bean tops

Spring

I like to use broad bean tops in salads. They have a subtle flavour and fleshy leaves. When dropped into a steaming broth they wilt delicately while still retaining their freshness. They need very little cooking. Chargrilling the spring onions brings a smoky depth that really lifts the broth.

Serves 2

Ingredients

3 to 4 handfuls broad bean or pea tops
12 fresh spring onions
For the chicken stock
1 roast chicken carcass
1 large or 2 small onions, sliced
1 leek, washed and sliced
2 carrots, peeled and thinly sliced
2 sticks celery, chopped
2 to 3 bay leaves
A few black peppercorns
A few coriander seeds
4 to 6 sprigs thyme
A few parsley stalks

Method

Tear the chicken carcass into pieces, chopping through larger bones with a sharp cook’s knife.

Place in a large saucepan along with any skin or flavourful bits from the roasting tin. Set over a medium high heat, add a dash of olive oil followed by the vegetables, thyme, bay leaves, peppercorns and coriander seeds. Fry for 4 to 5 minutes.

Cover with about 1.5 litres fresh water and bring to a gentle simmer. Skim off any froth that rises to keep the stock clear.

Cook uncovered for 3 to 4 hours, topping up with water if needed.

Strain through a fine sieve or muslin lined sieve into a bowl and leave to cool.

When ready to serve, remove the stock from the fridge and bring to a gentle simmer. Season with salt to bring the flavours to life.

Heat a griddle pan. Lightly oil the spring onions and cook for 1 minute on each side until charred.

Place the broad bean tops in a bowl and dress with a squeeze of lemon juice, a pinch of salt and pepper and a little olive oil.

Ladle the hot broth into four warm bowls. Add a pile of dressed greens and two or three spring onions to each bowl.

Serve with extra flaky salt, black pepper and olive oil.

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