Chicken soup as it should be. The broth is a pure but strong consommé, and the braised chicken is cooked to perfection — tender, off the bone. The carrots, celery and onions are soft and melt in your mouth. Little poached herb dumplings accent this work of art — the chervil in the dumplings adds a hint of anise flavor that goes well with the soup. Your tummy will be thanking you for the pleasure afterwards, but it will also be asking for more.
Served at the cafe.
Editor’s PickCelia Sin-Tien Cheng | June 28, 2006
Add a comment
Please Sign in to comment.