In message Melba's Jammin' > wrote:

> Actually, I took about 6 bunches of them. Three in a bunch, typically,
> for a buck.
>
> 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?
>
> Como siempre, I await your counsel and advise,.
> Thanks.

I make a few soups with leeks as an ingredient, but I've never puréed
one of them - Perhaps I'm just a coarse individual ;-) My favourite is
chicken, leek and potato. Pre-cooked chicken wings - producing the
stock. Sweat chopped leeks, onions and potatoes (sometimes carrots
too), in covered pan, with butter. Then add chicken stock and chopped
pieces of chicken from the wings and simmer for 30 mins. Voila, a soup
fit for Kings/Queens! I've never yet used milk or cream to enhance a
soup - but there's always a first time. You really don't need herbs!

--
Don