Thyme 
Jerusalem artichoke 
Vegetable garden: growing lamb's lettuce 
This soup is a meal in itself. Not a lot of protein, but enough, and plenty of vitamins and fibre in the vegetables... And the “broth” aspect makes it very satisfying.
Ingredients (serves 6):
- 500g of carrots
- 1 bunch of leeks
- a few branches of green celery
- 3 potatoes
- 1 jar of gherkins
- 1 beef knuckle
- salt, pepper
- chopped dill
Instructions:
- Wash and peel all the fresh vegetables.
- Cut them into thin julienne sticks and boil them for 20 minutes in a pressure cooker full of water with salt and pepper, adding the meat.
- When cooked, grate the gherkins into the soup, bring back to the boil and serve immediately.
Just before serving, you can add a spoon full of cream to the soup.