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RecipesQueen Anne's Broth
Queen Anne's broth, a deep golden chicken broth flavoured with herbs and spices, was taken every morning for breakfast by that large ailing lady. She believed, and it was thought to be true, that the broth was particularly wholesome and nourishing. In the summer you can add sorrel and shredded lettuce, as well as some of the more unusual herbs - purslane and borage, 'but green herbs do rob the strength and vigour of the potage'.
Ingredients
Serves: 6
1.2 Litres Chicken stock (2 pints) 1 Onion, chopped 1 Garlic clove 2 Sprigs Parsley 2 Sprigs Thyme 2 Sprigs Mint 2 Sprigs Lemon balm 12 Coriander seeds Large pinch Saffron 4 Cloves Salt and freshly ground pepper Method
Place all the ingredients in a saucepan and simmer for 30 minutes, covered, to infuse the broth with all the delicate herbal and spicy savours.
Strain and serve hot, with freshly made fingers of toast to dip into the soup.
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