Vegetable Soup

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

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