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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.

• 1 chicken, or a 2-3 pound package of chicken pieces
• 6 cups water
• 3 big leeks, chopped
• 3 stalks celery, chopped
• 1 potato, chopped
• 1 courgette (aka zucchini), chopped
• handful of parsley, minced
• salt and pepper

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!"