Corn, chicken and green herb soup
- Rinse the chicken in cold water and put into a stockpot. Slice the vegetables, and add with the bay leaf and peppercorns.
- Cover with water and simmer for 1 hour, then lift out the chicken onto a serving plate, retaining the liquid in the stockpot. As soon as the chicken is cool enough to handle, pull the meat from the bones, cool and refrigerate. Return the carcass to the stockpot to continue simmering.
- To make the soup, put the onion (sliced), garlic (sliced) and oil into a large saucepan and fry gently until translucent. Place a sieve over the saucepan and ladle in 4 cups of the simmering chicken stock.
- Add the corn kernels (from 4 corn cobs) and potatoes and season with salt and pepper. If needed, add enough extra stock to cover the vegetables. Simmer for 30 minutes. Cut up the reserved chicken meat into medium-sized pieces and add to the soup, together with enough additional chicken stock to make a thick, chunky soup. Bring back to the boil, taste, then add the herbs you have chosen. Serve hot.