Mallow Melokhia Soup

• 2 litres (3½ pints) chicken stock
• 750 g (1½

Pick only young, fresh mallow leaves, the older leaves are too fibrous and should be discarded. Wash and chop the leaves as finely as you can. I use a Chinese chopping axe and find that this way I can make a fine pulp. The chicken stock is best if it’s homemade, especially if you use a chicken which still has bits of stuffing in it. Leeks or root vegetables also make a stock richer so if you do