Vegetable Bouillon with Carrots and Flowers

Bring 1.5 liters  (approximately 1 1/2 quarts) of water to a boil. Peel onion, carrot and celery root. Cut one carrot and half of the celery root into fine julienne and set aside. Cut the rest of the vegetables into cubes. Rinse tomatoes, cut into pieces and add them with the diced vegetables to the boiling water. Return to a boil, reduce the temperature and simmer for about 20 minutes. Continuously skim off foam while cooking. After about 10 minutes, stir in bay leaf, juniper and allspice. Then pour through a sieve lined with cheese cloth and bring to a boil again. Stir in sherry, saffron and vegetable strips. Season with salt, remove from heat and let rest for about 5 minutes.  Season with salt and pepper and ladle into soup bowls.