Instructions: For the Vegetable Broth: Make a bouquet garni: Cut a piece of kitchen twine about 8 inches long, and tie together leek greens, parsley, fennel, bay leaves, and thyme in a small bundle. In a large saucepan, combine bouquet garni, 9 cups water, and remaining ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer for 35 minutes. Store in an airtight container, refrigerated for up to 3 days and frozen for up to 3 months. Just before using, strain through a fine mesh sieve. (

Makes about 9 cups)

In a medium saucepan, bring 4 cups vegetable broth to a boil. Cook until reduced to 1 1/3 cups. Add mint and creme de menthe. Using a handheld immersion blender, puree to break up the mint leaves. Strain through a fine mesh sieve.

Soak gelatin in cold water to cover for 4 minutes. Remove, and squeeze out excess liquid. Add gelatin to broth mixture, and stir to dissolve. Strain through a fine mesh sieve into eight 5- to 6-ounce heat-proof glasses. (Each glass should be one-third full.) Transfer glasses to freezer, and chill until just set, about 10 minutes.

Combine leek, butter, and peas in a medium saucepan. Add remaining 2 1/2 cups vegetable broth. Bring to a boil, and simmer until peas are tender, about 10 minutes. Using a handheld immersion blender, puree soup until smooth. Strain through a fine mesh sieve. Season with salt.

Remove glasses from freezer. Pour hot soup over minted jelly. Wait 4 minutes, and serve immediately.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.