This soup is a healthy tonic. Use whatever herbs you have on hand, and add either sorrel or spinach to the mix. (Include a little extra lemon juice if you use spinach.) And remember: the better the stock, the better the soup. Serve with Potato Crostini.

4 cups chicken stock

1/2 cup roughly chopped mixed herbs (tarragon, mint, thyme, marjoram, basil)

2 cups sorrel or spinach, chopped

1 teaspoon lemon juice

2 tablespoons chopped chives

Salt and freshly ground pepper

Heat stock in a pot over medium heat until simmering. Add herbs and sorrel. Simmer for 5 minutes. Add lemon juice and chives and season with salt and pepper. Serves 4