Button Soup
Button Soup
Rating: (1 rated)
  • 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
  • Preparation
  • 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.
  • Description
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