<Ingredients:
Butter
1 onions
2 celery sticks
2 carrots, including the greens (white or purple – not orange!)
2 chicken breasts
A few rashers of bacon
600ml/2 cups chicken stock
300ml/1 cup ale
2 bay leaves
A few sprigs of thyme and marjoram
1 cup podded broad beans
Method:
Melt the butter in a large pan or cauldron. Chop the onion, celery & carrots and add to the pan. Fry for a few minutes to soften.
Dice the chicken & slice the bacon. Add to the pan and fry for a few minutes. Pour over the chicken stock and ale, add the herbs and the beans.
Stir well, bring to a boil and simmer for about 20 minutes. Remove the bay leaves and serve with fresh sourdough bread.