| 31. | Ladle soup into the bowls, and top with the mint garnish.
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| 32. | For the traditional presentation, ladle aguas frescas from large glass jars.
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| 33. | Ladle hot soup into hot jars, leaving 1-inch headroom.
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| 34. | To serve, ladle 1 1 / 2 cups into a bowl.
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| 35. | Ladle into hot jars, leaving half an inch headspace.
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| 36. | Ladle soup over top, and sprinkle with fresh cilantro and dill.
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| 37. | Day 12 : Ladle 1 cup starter into each of 4 containers and
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| 38. | Ladle soup over bread, top with Gruyere and sprinkle with Parmesan.
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| 39. | Ladle sauce around edge of plate; garnish with artichokes.
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| 40. | Ladle stock through a strainer set over a large bowl.
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