First prepare the garnish by washing and peeling or trimming the carrot, celery, leek and turnip. Reserve the outer peelings. Finely shred about a tablespoon of the white part of the leek, and finely dice enough celery, carrot and turnip to give you another
When forced rhubarb is available in early spring, it makes a welcome addition to this clear vegetable broth. Cut the rhubarb into
For a summer version, use chopped spring onions, shredded lettuce and spinach or sorrel, watercress, young peas and
© 1995 Frances Bissell. All rights reserved.