Leek Consomme with Herbs

Prepare broth: Cut root ends from leeks. Cut each leek crosswise to separate green tops from white bottoms, removing any tough outer leaves. Cut green tops crosswise into 1-inch pieces, place in large bowl of cold water. Use hands to swish leeks around to remove any grit or sand, repeat process, changing water several times. Drain well and place in 4-quart saucepan. Slice leek bottoms crosswise into thin slices, rinse thoroughly as with green tops and reserve separately.

Cut celery and 2 carrots crosswise into 1-inch chunks, thinly slice remaining 2 carrots crosswise on the diagonal. From lemon, with vegetable peeler, remove four 3" by 1" strips of peel, squeeze 1 tablespoon juice.

To saucepan with leek tops, add celery and carrot chunks, 2 strips lemon peel, broth, and 3 cups water; heat to boiling over high heat. Reduce heat to low, cover and simmer 15 minutes.

Strain broth into 8-cup glass measuring cup or large bowl, pressing down on vegetables in strainer to extract as much broth as possible, discard vegetables. Return broth to saucepan.

Prepare soup: Add pepper, lemon juice, leek bottoms, carrot slices, and remaining lemon peel to broth in saucepan, heat to boiling over high heat. Reduce heat to low, cover and simmer 10 minutes or just until vegetables are tender. Remove saucepan from heat, discard lemon peel. Stir in parsley and dill. Garnish each serving with a lemon slice.