In article om>,
"aem" > wrote:

> 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

I was thinking of thyme, too. And the thought of tarragon went through
my head, too. Thanks, a (I feel like we're friendly enough I can call
you by your first initial). :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com