On Sat, 7 Apr 2018 12:50:43 -0400, jmcquown >
wrote:

>On 4/6/2018 7:52 PM, wrote:
>> On Fri, 6 Apr 2018 17:36:24 -0400, jmcquown >
>> wrote:
>>
>>> On 4/5/2018 12:47 AM, Julie Bove wrote:
>>>> As I type this, I am eating one of the best bean with bacon soups I've
>>>> ever had. I had to do a double take at the recipe because it called for
>>>> 1/8 of a teaspoon of powdered cloves. The recipe has a pound of dried
>>>> navy beans. I have never added cloves to soup before, but I tried it. In
>>>> fact towards the end, I tried the soup and decided to add even a little
>>>> more. I also added extra celery, including the leaves, mainly to use up
>>>> some celery. And I added two diced carrots. Recipe called for a pound of
>>>> bacon. That seemed like too much so I added a lot less. I didn't really
>>>> count but perhaps 12 strips.
>>>>
>>>> Anyhoo... Ever added cloves to bean soup? Yummy!
>>>
>>> Well lookie there! She found something she likes.
>>>
>>> I don't use cloves often but one or two can add a punch to soups.
>>>
>>> Jill
>>
>> Exactly... I usually add one or two whole cloves to bean or beef
>> soups, stick them in an onion for easy retrieval just don't go
>> overboard. Cloves don't work in chicken soup
>>
>I agree, no cloves in chicken soup. I like the idea of studding an
>onion with cloves but I never make soup in the quantity you do so I
>likely won't try that.
>
>Jill

Easy to adjust the size of onion to the quantity of soup. When I buy
onions I choose a bag that contains lots of small onions. And for the
past few years I've been buying sweet onions. I like them better for
cooking and for salads. Naturaly there are many ways to add whole
cloves, can stick them into meat, or simply use a mesh teaball.