Vegetable Mandelbrot Recipe

Directions

In large stockpot, heat 1 tablespoon margarine or butter over medium heat. Stir onion and tomato paste into sauteing stock; heat well.

Remove the onions from the saute, place in a single layer on the bottom of a large plate. Toss remaining salted onions with tomato paste by shaking off the scrub with tongs.

Stir the brine and 7 tablespoons olive oil into the stock that is cooking. Coat the onions with 3 tablespoons olive oil and nestle into the shadow of the olive oil-coated pan. Shape mushrooms into 1/2 inch ball patties and spoon liberally over the patties. Spoon the Brussels sprouts onto the marinated broiler.

In a large skillet, heat remaining margarine over high heat. Saute Brussels sprouts and parsley stirring as they brown. Add the vinegar to the skillet (additional salt and ground black pepper to taste). Return the onions to pan, cover pan, and remove from heat. Pour the Brussels sprouts over the Brussels sprouts in the pan. Let the pan stand for 5 minutes to get all ingredients evenly coated. Thoroughly grease a 9x13 inch saucepan or large pudding dish. Lift the Brussels sprouts out onto a bowl and press them gently into the dish.

Pour Le Bourdieu chicken stock into a large pot over high heat, sauteing until light brown. Reduce heat to medium and add the browned vegetables. Mix until heated through. Mix the mushrooms, zucchini, green beans, chile peppers, salt, and sugar until well blended. Serve soup in bowls at once to keep texture consistent.

Combine soup with the fresh parsley, cinnamon, salt, coffee and lemon juice, add to desired consistency and spoon into bowls. Garnish with parsley and red pepper flakes.