Soup greens clean or peel, wash and roughly dice. Bring 1 1/2 litre water and soup vegetables to the boil. Wash marjoram and lovage and shake dry. Season stock with salt, pepper, bay leaf, clove, 2 stalks of marjoram and 2 stalks of lovage. Simmer for about 30 minutes and pour through a fine sieve.
In the meantime, wash the potatoes and cook them in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Cut potatoes into chips. Heat the oil in a pan and fry the chips for about 10 minutes, turning them over. Season with salt and nutmeg
Lightly roast the hazelnut flakes in a pan without fat, remove. Wash and clean the tomatoes and, depending on their size, cut them into slices or halves, add them to the stock and simmer for 2-4 minutes. Pluck the leaves of the remaining herbs from the stalks and chop them, except for something to garnish. Put the herbs into the french fries pan and turn the potatoes in it. Arrange soup and chips and garnish with the remaining herbs. Sprinkle soup with roasted hazelnut leaves