Recipe: Chrysanthemum bouillon

Warm yourself with the taste of Chrysanthemums

Warm yourself with a remarkable Chrysanthemum bouillon which is not only filling, but also warming. And it’s easy to make it yourself. Then the big question is: who are you going to share this delicious soup with?

Chrysanthemum bouillon Funnyhowflowersdothat.co.uk

What you will need:

  • 3 tbps white miso soup (health food shop or oriental store)

  • 2 stems lemongrass

  • 1 ginger root (5 cm), peeled and crushed

  • 4 lime leaves, shredded

  • At least 1 litre vegetable stock (make it yourself)

  • 1 tbsp ginger syrup

  • Salt to taste

  • Juice of 1-2 limes

  • Dried edible Chrysanthemums*

  • 1 fresh red chilli

  • Vegetables/herbs for garnish

  • 12 Chrysanthemum petals

  • 1 small yellow pattypan squash cut into small chunks

  • 4 bunched carrots cut into thin slices

  • 1 large chioggia beetroot cut into thin slivers

  • 1 red pepper (thin rings)

  • 4 spring onions (thin slices)

  • Fresh basil

  • Fresh coriander leaves

How to make

Crush the lemongrass the ginger and the lime leaves with a pestle and mortar. Place this mixture in a pan with the stock and the miso, bring to the boil and leave to simmer for 15 minutes. Taste: it should be flavoursome and fragrant. Add ginger syrup, salt, soya sauce and lime juice to taste.

Tip: add small quantities at the time, and keep tasting until you have found a good balance between the slightly sweet, sour, salty and floral flavours. Pour the soup through a sieve lined with a clean tea towel (passing). Divide the finely chopped vegetables, chrysanthemum petals and fresh herbs between four bowls, and pour the bouillon over them.

* Dried edible chrysanthemums can most easily be obtained in September from the Chinese supermarket. Note: check with the store that the chrysanthemums are edible.