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| 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 |
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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