 |
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
- - - - - - - - - - - - - - - - - -
|
