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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| | Peel of half a lemon |
| 2 | cloves garlic whole |
| 6 | Stars anise |
| 8 | black peppercorns |
| 20 Milliliter | Garlic crushed |
| | ***garnish*** |
| | Radishes thinly sliced |
| | Carrot rounds; blanched |
| | Green beans; blanched and |
| | Split |
| | Peppers; red and/or yellow, |
| | Thinly sliced |
| | Leeks; shredded and |
| | Blanched |
| 1 klein | cucumbers sliced |
| | Peas; blanched |
| | Broccoli heads |
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serve scatter swmall 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.
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