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English "Grass" Soup

This totally nutritious and deeply green soup was a contribution of Gordon Lennox, as deft in the kitchen as he is entertaining grandchildren. The soup is so clean tasting, I could drink a gallon of it at a sitting--and feel like I could leap tall buildings at a single bound afterward. Mr. Lennox is a native of Catherington, UK. He's served this to his grandchildren after cutting the grass...and led them to believe there was a connection. "You're only teasing, Granpa!" they say--and wolf it down. It's delicious. Serve hot to 4 people.

Microwave the chicken or chicken parts for 20 minutes. Let cool briefly, then cut off the chicken meat, reserving it for another dish. Plunge the bones, remnants, and jelly into a saucepan with the 6 cups of water, bring to a boil, then reduce heat to medium and cook for 20 minutes. Strain, and return broth to the saucepan.

Bring the stock to a boil, then add leeks, celery, potato, parsley, and any other green veggies you might have on hand. Boil on medium-low heat for about 30 minutes.

When ready to serve, puree, season to taste, and ladle into bowls. Mr. Lennox says it "goes down like a bomb!"