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?


Many herbs go well with leek... parsley, thyme, bay leaf, dill weed,
etc....

http://www.justvegetablerecipes.com/inxlee.html

Sheldon