Fine Lily Flower Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken (soup chicken), alternatively - 2 legs
- 1 handful flowers (lily blossoms), dried (available in Asian shops)
- 3 handfuls glass noodles
- possibly salt
- possibly sugar
- Water, hot
Print Recipe
Pin Recipe Instructions
- Just cook the soup chicken with salt. Save the stock.
- Put the lily flowers in a cup or small bowl with hot water, soak for at least half an hour and let cool. Then drain the flowers. Catch the soaking water, possibly let it run through a coffee filter and set aside. Cut off the gnarled ends of the flowers and, if necessary, attach a decorative knot to each flower.
- Remove the chicken from the bone and cut into small pieces.
- Put equal parts of hot water and chicken stock in a saucepan, add lily flowers and glass noodles, bring to the boil together. Then add the chopped chicken pieces and the soaking water from the lily flowers and, if necessary, season with salt and a pinch of sugar.
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