---------- 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
            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
        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
        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