Clear chicken stock with garlic, mint and herbs.

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Queen Anne's Broth Soup

1.2lt (2 pints) Chicken Stock
1 Onion, chopped
1 Garlic Clove, finely sliced
2 Sprigs Parsley
2 Sprigs Thyme
2 Sprigs Mint
2 Sprigs Lemon Balm
12 Coriander Seeds, bruised
Pinch Saffron
4 Cloves
Salt and Pepper

Place stock, onion and garlic into a saucepan and bring to the boil. Reduce to a simmer. Add the other ingredients, simmer for 30 minutes, covered. Strain. Serve hot.
Serves 6