Vegetable Soup (Lefavour)

Recipe Ingredients

		Vegetable Jelly (stock
1		Onion - sliced thinly (large)
2		Leeks - washed, sliced (medium)
		Thinly
3		Carrots - sliced thinly
1		Parsnip - sliced thinly
1		Rutabaga - sliced thinly (medium)
1		Turnip - sliced thinly (medium)
1/2		Celery - with leaves, - sliced thinly
2		Thyme - fresh, sprigs
1		Basil - stalk, fresh
6		Parsley - stalks, fresh
1		Bay leaf (small)
2		Garlic - cloves, crushed
1/2		Lemon - peel of
2		-- whole
6		Anise - stars
8		Peppercorns - black
		Garnish
		Radishes - thinly sliced
		Carrot - sliced rounds, - blanched
		Green beans - blanched and
		Split
		Peppers - red, thinly
		Sliced
		Peppers - yellow, thinly
		Sliced
		Leeks - shredded and
		Blanched
		Cucumbers - small, sliced
		Peas - blanched
		Broccoli - florets

Recipe Instructions

Vegetable Stock:

At least 8 - 10 hours before serving, place all of the ingredients in a stockpot and cover with cold water. Bring to a boil, skim, and simmer for 20 minutes.

Strain the liquid, return to heat, and reduce it by one-fourth. Skim carefully during the reducing process. Remove from heat and measure the remaining liquid. For each 2 cups of hot stock, add 1 tablespoon gelatin dissolved in 2 tablespoons of cold water. Add salt and white pepper to taste.

Pour into a flat pan and chill for 2 - 3 hours.

For the Garnish:

Use any combination of 4 or 5 cold fresh seasonal vegetables, cut thinly and shredded.

Remove the jelly from the refrigerator half an hour before serving. Let it stand at room temperature to warm slightly (if it is served too cold, the flavor will be lost).

To serve, scatter small amounts of vegetable garnish in soup bowls. Break jelly into irregular pieces with a fork and place on top of garnish. For each person, use 1/2 cup. Top with fresh herbs, such as chives, basil, or tarragon.

If available, add edible flowers such as borage, onion, or nasturtium petals. Serve within 5 minutes, since jelly begins to lose form if held longer.

Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St.

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