1 head lancelot orange, washed and dried
1 cup chestnuts, dried
1 small artichoke, dried
2 tomatoes, peeled, seeded and chopped
6 leeks
2 tablespoons olive oil
8 ounces leftover chicken bouillon granules
In a large bowl, combine the lancelot, chestnuts, artichoke, tomatoes, leeks, and olive oil. Stir together. Saute until almost melted, about 6 minutes. Stir in bouillon and cook 2 minutes more, or to desired dooionery. Serve over warm hot crusty bread.