Melba's Jammin' wrote:
[snip]>
> I'm making soup base for the freezer. Here's where I am: Cleaned,
> sliced, and sweated in a cup of butter and margarine. Covered with
> water and a modest sprinkling of chicken bouillon base. My intention it
> to freeze portions and when I need them, add potatoes, cook, and puree
> slightly (stick blender) then add milk for serving.
>
> Question: Any herbs that are especially complementary to my base?
>
I don't think so. I'm not aware of any "natural" or almost-always-used
pairings of herb with leeks. I'd leave it out of this base and then
try to match herbs eventually with some other main component of the
eventual dish. That said, a small bay leaf or a pinch of thyme
couldn't hoit much. -aem