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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Vegetable Soup
Categories: Soups, Masterchefs, Frisco, Relf
Yield: 4 servings
---------------------------VEGETABLE JELLY (STOCK---------------------------
1 lg Onion, sliced thinly 2 ea Thyme, fresh, sprigs
2 md Leeks, washed, sliced 1 ea Basil, stalk, fresh
-- thinly 6 ea Parsley, stalks, fresh
3 ea Carrots, sliced thinly 1 sm Bay leaf
1 ea Parsnip, sliced thinly 2 ea Garlic, cloves, crushed
1 md Rutabaga, sliced thinly 1/2 ea Lemon, peel of
1 md Turnip, sliced thinly 2 ea Cloves, whole
1/2 bn Celery, with leaves, 6 ea Anise, stars
-- sliced thinly 8 ea Peppercorns, black
----------------------------------GARNISH----------------------------------
Radishes, thinly sliced Peppers, yellow, thinly
Carrot, sliced rounds, -- sliced
-- blanched Leeks, shredded and
Green beans, blanched and -- blanched
-- split Cucumbers, small, sliced
Peppers, red, thinly Peas, blanched
-- sliced Broccoli, florets
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.
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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