Leap Clock Soup

Name: Leap Clock Soup
Yield: 4 people
Ingredients: 2 liters beef broth (from cubes or homemade); 2 large carrots; 2 leeks; 2 waxy potatoes; 2 courgettes; 1 small celeriac; 4 eggs; 4 sprigs fresh parsley; pepper and salt to taste

Based on:

TypeSoup

Serves4 people

DateOctober 15, 2026

A solemn soup with a clock on your plate: the leap second is gone, time for the leap hour.

Clear broth with round vegetable slices arranged as a clock face and a long carrot as the hand: a soup visualizing the end of the leap second. The precise arrangement of vegetables echoes atomic clock accuracy, the carrot hand marks the new leap hour.

Ingredients

2 liters beef broth (from cubes or homemade)
2 large carrots
2 leeks
2 waxy potatoes
2 courgettes
1 small celeriac
4 eggs
4 sprigs fresh parsley
pepper and salt to taste

Method

Peel the carrots and cut 4 long, straight pieces of about 12 cm each (the hands).
Slice the rest of the carrots, courgettes, celeriac, and potatoes into 0.5 cm thick rounds (the clock numbers).
Slice the leeks into rings.
Bring the broth to a boil and add all vegetable slices and leek rings, keeping the 4 long carrot sticks aside.
Let the soup simmer for 20 minutes until the vegetables are tender.
Meanwhile, hard-boil the eggs, peel and halve them (the clock hub).
Season the soup with pepper and salt.
Ladle the soup into 4 deep plates.
Arrange the vegetable slices in a circle as a clock face in each plate, place a halved egg in the center, and lay a carrot stick diagonally as the clock hand.
Garnish with a sprig of parsley on the egg.

Serving notes

Serve with dark bread for a serious touch.
Set the plates symmetrically on the table for a solemn effect.