Ask your butcher for 6 to 8 chicken feet and giblets. Blanch them in boiling water. Remove the nails and skin from the feet. Bring 2 quarts water to a boil, add the giblets, feet, salt and pepper. Cook until you have a tasty stock. In the meantime, dice the vegetables. Cook them in a tablespoon or two of butter without browning. Add the stock and the other ingredients and cook together for 30 to 40 minutes. When the carrots are cooked, the soup is ready. Remove the chicken giblets and feet. Just before serving, whisk in the rest of the butter or some cream. If the stock has reduced too much, add some boiling water.
