• STOCK
• 8 c filtered water
• 4 Sencha tea bags or 4 t Sencha tea
• 2 6-inch by 8-inch pieces of dried kombu
• 2 T avocado oil
• 1 onion, unpeeled and cut into chunks
• 1 celery stalk cut into chunks
• Sea salt or Kosher salt
• 5 garlic cloves, unpeeled, smashed
• 2 bay leaves
• 4 fresh 4-inch thyme sprigs
• 1/2 t whole black peppercorns
• 2 large allspice
• 1/4 c astragalus root pieces
• 1/2 c Sauvignon Blanc
• Freshly ground black pepper

Bring the water to a boil. Add tea & kombu. Remove from heat & let steep 15 minutes. Meanwhile heat the avocado oil & sauté the onion & celery with a sprinkle of salt until onion is transparent. Add remaining ingredients, except wine & cook about 1 minute. Add wine & cook 1 minute. Add the stock & simmer for 20 minutes. Strain stock into another pot. Toss or eat the vegetables. Yields 6 cups of stock.

• SOUP
• 1 t saffron threads, place in 2 T water
• 1 T avocado oil
• 2 c chopped leeks, white & light green parts only (Think 1/4″.)
• 2 – 3 c chopped fennel bulb (Think 1/2″.)
• 3 large garlic cloves, minced

• 1 lb mushrooms cut into largest bite size pieces. THINK DRAMA. (Chef’s recipe called for 1.5 lbs oyster & lobster. I had maitake & oyster on hand. Dr. Andrew Weil http://www.drweil.com/health is a great believer in the immune-enhancing and cancer-protective properties of shiitake, oyster mushrooms, maitake, enoki, etc.
• 8 artichoke hearts (fresh, frozen or canned) cut into halves
• 4 Italian parsley sprigs & stems, minced
• 1 navel oranges, finely zested & juiced (Have a second orange on hand in case you decide you’d like more citrus flavor.)
• 8 ounces diced Italian tomatoes
• 2 T Pernod TASTE AFTER 1 T ADDED.
• TASTE FIRST. You may or may not need this — 1/4 c Sauvignon Blanc
• 1 t herbes de Provence (Recipe coming.)
• Sea Salt or Kosher salt
• Freshly ground black pepper
• Rouille (Recipe follows.)

Sauté the leeks & fennel in the avocado oil for 2 minutes. Tasting along the way…add all remaining ingredients EXCEPT MUSHROOMS. Simmer 10 minutes. Add mushrooms & simmer 10 minutes. Adjust flavor to your taste just before serving. Meanwhile, prepare ROUILLE.

• ROUILLE
• 1/2 c vegan mayonnaise
• 1.5 roasted red pepper (jarred is fine)
• 4 garlic cloves
• 1 3-inch by 4-inch +/- baguette, remove crust & tear into pieces
• 1.5 t Dijon mustard (or more to taste)
• 1 T lemon juice (1/2 lemon)
• 1/4 c extra virgin olive oil
• Cayenne, a pinch to taste
• Sea salt

Toss everything except olive oil, cayenne & sea salt in a Blendtec mini or your favorite machine that pulverizes everything. Pulverize until very smooth. With the machine running slowly add the olive oil. When you have a creamy emulsion, taste & add cayenne & salt to taste.

SPOON the SOUP into a bowl. Top with ROUILLE. SMELL IT. Add a crusty piece of garlic smeared baguette. ENJOY!