Sup Kenikir

Cosmos Soup


Preparation info

  • Difficulty


  • Serves


Appears in

Flavors of Indonesia

By William Wongso

Published 2016

  • About

In Central Java, cosmos leaves are usually consumed as Pecel or Urap. Choose only the small sized young leaves, because the bigger ones are usually more bitter. If using them in a soup, quickly blanch the leaves to reduce the bitter taste.


  • 200 gr cosmos leaves
  • 2-4 slices white bread
  • 50 ml cooking cream

Chicken stock ingredients

  • 500 gr chicken stock (chicken bone trimmings)
  • ½ Pc onion
  • 10 gr ginger
  • 4 cloves garlic
  • 700 ml water



  1. Pour water in a large stock pot and add the chicken feet. Bring it to boil then discard the liquids. Keep the chicken feet in a bowl. Pour clean water into the stock pot, bring it to boil. Put chicken feet, ginger, onion, and garlic. Cook until the chicken feet are tender. Strain the stock. Keep the onion, garlic, and ginger. Discard the chicken feet.
  2. Blanch the cosmos leaves by boiling them for about a minute. Strain the liquids and quickly transfer the cosmos leaves into a bowl of ice-water.
  3. Put cosmos leaves, ginger, garlic, onion, white bread, and chicken stock in a blender. Blend until smooth.
  4. Strain the soup into a saucepan, bring it to boil. Add cream and salt and pepper to taste. Serve while it’s still warm. The cosmos leaf cannot keep its green shade for a long time, so it is better to serve the soup immediately.