20 sprigs fresh chives

5 cups (1.25 litres) chicken broth

1 leek, roughly chopped

2 cloves garlic, crushed

1 sprig fresh thyme

Salt and pepper

2 to 3 large carrots

Blanch the chives in boiling water, about 10 seconds. Quickly cool in ice water. Drain and set aside.

In a saucepan, bring the broth to a boil with the leek, garlic, and thyme. Cover and simmer gently for about 15 minutes. Season with salt and pepper. Strain the broth through a sieve. Keep warm.

Peel and cut the carrots into ½-cm (1/4-inch) thick slices.

With the tip of a bamboo stick, pierce the carrot slices to mimic buttons. Thread the chives through the holes and tie the strands. If desired, cut the sprigs that stick out.

Place the buttons in the broth and simmer for about 5 minutes. Serve the soup into bowls.

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