1. Peel the carrots, trim the ends, and slice. Cut the roots off the onions and halve them. Separate the white and green parts of the leek. Wash the green part thoroughly and cut it into large pieces. Halve the lemon. Peel the garlic cloves. Pat the chicken thighs dry with paper towels.
2. Heat a large pot over medium heat (no oil). Place the onion halves cut side down and let them brown. Then add the carrots, leek, lemon, herbs, peppercorns, and chicken thighs. Pour in 3 liters of cold water.
3. Slowly bring the pot to a gentle simmer, do not let it boil. Skim off any foam with a spoon. Let it cook uncovered on the lowest heat for 4 to 8 hours, making sure it stays at a gentle simmer. Skim off any foam occasionally and add cold water if too much evaporates.
4. In the meantime, prepare the chive oil and store it in the fridge until needed.
5. Once the broth is done, remove it from the heat. Take out the chicken thighs, let them cool, and then shred the meat from the bones and set it aside for later. Remove the vegetables with a slotted spoon. Strain the broth first through a fine mesh strainer and then through cheesecloth for a clear result.

If you’d like to turn your broth into a clarified consommé, follow the next steps. If not, jump to the section “Simple Version.”

Consommé Version

1. Let the broth cool slightly so it’s warm but not hot. In a bowl, whisk 4 egg whites just until frothy. Stir them into the broth. Let everything sit over medium heat for about 15–20 minutes, do not boil, or the egg whites will curdle.Over time, a layer of egg whites will form and trap any remaining fat or cloudiness. Gently remove this layer and strain the broth again: first through a fine mesh strainer, then through cheesecloth. The result: a crystal-clear consommé.
2. Reheat the consommé and season with salt (about 5–7g per liter). Keep it hot.
3. Slice the white part of the leek into rings and wash well. Slice the asparagus into chunks or thin rounds. Finely slice the green part of the scallions for topping.Optional extra step for curly scallion strips: Slice the tube lengthwise and open it up. Place the inside facing up and gently scrape off the slimy layer with a knife. Slice into thin strips and store in a bowl of ice water until serving.
4. Boil two small pots of salted water. In one, cook the noodles al dente. In the other, blanch the leeks first, then asparagus, and finally the peas. Place each component in a small bowl and set aside.
5. To serve, layer noodles, vegetables, and shredded chicken into serving bowls and pour hot consommé over. Top with freshly ground black pepper, fresh dill, chives, scallions, lemon slices, a squeeze of lemon juice, and a drizzle of chive oil.

Simple Version

1. Reheat the broth and season with salt (5–7g per liter). Keep it hot.
2. Slice the leek into rings and rinse thoroughly. Cut the asparagus into chunks or thin slices. Finely slice the green part of the scallions for topping.
3. Bring a small pot of salted water to a boil and cook the noodles al dente.
4. Add the leeks to the broth and simmer until soft. Then add asparagus and peas, cooking for another 5 minutes. Finally, stir in the shredded chicken and cooked noodles. Simmer everything for 1–2 minutes until heated through.
5. Adjust seasoning with salt, pepper, and lemon juice. Serve hot in deep bowls, topped with fresh dill, chives, scallions, lemon slices, and chive oil.

1. Roughly chop the leek, wash it and put it into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the leek left.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

1. In a large bowl, mix flour, salt, and yeast. Make a well in the center, pour in lukewarm water, and stir everything together with a wooden spoon until everything just came together and you get a sticky dough. Cover the bowl tightly with cling film and let the dough rest for 10 minutes.

2. Now remove the cling film and do a round of stretch and folds: grab the dough from all four sides, lift each section, and fold it into the center. Wet your hand with lukewarm water each time to keep things from sticking. Cover the bowl again, rest for another 10 minutes, and repeat the stretch and fold. Cover once more and let the dough rise at room temp for 1 hour. Do one last round of stretch and folds after that hour, cover again, and let it rest for another hour.

3. Meanwhile, slice off the top of the bulb to expose the cloves. Place in an oven-safe dish, drizzle with 3 tbsp olive oil, sprinkle with ¼ tsp chili flakes and ¼ tsp salt. Cover and bake at 250°C / 482°F for 45 minutes.

4. Now wash the asparagus and snap off the woody ends. Use a peeler to shave thin ribbons from the stalks, leaving the heads intact. Set both aside. Wash the leek and slice it into thick rings, try to keep the rings whole. Set aside. Grate the Parmesan, finely chop the thyme, and halve the lemon.

5. Next toast pine nuts in a dry pan over medium heat until golden. Transfer to a bowl and set aside. Wipe out the pan, add 2 tsp butter, and melt over low-medium heat. Gently place in the leek rings and cook for 10–15 minutes until the bottom is golden and the leeks are soft. Flip carefully and cook another 5 minutes. Set aside.

6. Once the garlic is cool, squeeze the cloves out into the oil, mash it all together into a paste, and set aside. Preheat your oven to 230°C / 446°F (fan).

7. Lightly flour a piece of parchment paper. Divide your dough into 4 pieces. Take one, place it on the parchment, dust the top with flour, and gently press it out with your fingers until it resists stretching (about 1.5 cm / ½″ thick). Drizzle olive oil over the dough. Top with grated Parmesan, a bit of garlic paste, asparagus shavings + heads, and a few caramelized leek rings. Sprinkle with thyme. Bake for 20 minutes until golden and crispy.

8. Fresh out of the oven, finish with dollops of ricotta, toasted pine nuts, microgreens, cracked pepper, a squeeze of lemon, and (optional) a final drizzle of olive oil. Slice and serve!