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Vegetable Soup (Lefavour)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VEGETABLE SOUP (LEFAVOUR)
 Categories: Soups
      Yield: 4 Servings
 
MMMMM-------------------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

MMMMM--------------------------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: ================
  
       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
 
MMMMM

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