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Mallow Melokhia Soup
- Serves
Four
- Difficulty
Easy
Published 1986
Ingredients
2 litres 3½ pints 750 g 1½
Method
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
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