Vegetable soup(lefavour)

 
                         VEGETABLE SOUP (LEFAVOUR)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -------VEGETABLE JELLY
                         (STOCK------------------
    1       lg           Onion, sliced thinly
    2       md           Leeks, washed, sliced
                         -- thinly
    3                    Carrots, sliced thinly
    1                    Parsnip, sliced thinly
    1       md           Rutabaga, sliced thinly
    1       md           Turnip, sliced thinly
      1/2   bn           Celery, with leaves,
                         -- sliced thinly
    2                    Thyme, fresh, sprigs
    1                    Basil, stalk, fresh
    6                    Parsley, stalks, fresh
    1       sm           Bay leaf
    2                    Garlic, cloves, crushed
      1/2                Lemon, peel of
    2                    Cloves, 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
 
   Vegetable Stock: ÿÿÿÿÿ  
        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: ÿÿÿÿÿ  
        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.
   
        Preparation time:  2 hours (elapsed time)
   
        Source:  Great Chefs of San Francisco, Avon
   Books, 1984
   
        Chef:   Bruce LeFavour, Rose et Le Favour, St.
   Helena,
        :       Napa Valley, California
   
        Pastry Chef:  Ann McKay
  
 
 
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