On Feb 14, 9:06 am, Omelet > wrote:
> In article >, biig > wrote:
> > How would you folks tweak this recipe? It doesn't call for
> > seasonings other that parsley and basil. Would that be enough, or would
> > you add something else. It came from one of those "group" cookbooks
>
> > Golden Carrot Soup
>
> > 1/4 cup butter
> > 1/4 cup rice
> > 1 med onion, sliced
> > 2 tbsp. chicken bouillon mix
> > 1 garlic clove, minced
> > 5 cups water
> > 2 1/2 cups sliced carrots
> > Fresh chopped parsley
> > Fresh chopped basil
>
> > Melt butter. Saute onion and garlic until tender. Add water,
> > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover and
> > simmer 20-25 min. In a blender or food processor, blend small amounts
> > at a time until as smooth as desired ( I'll use my stick blender) and
> > return to pot. Add parsley and basil. Simmer a while longer. Garnish
> > in bown with sprig of parsley
>
> > 6 servings 181 calories a serving.
>
> > I don't have fresh herbs and will have to substitute dried. I'm sure
> > one of you will have advice about whether the seasoning will be
> > ok....thanks....Sharon
>
> I'd increase the garlic to two cloves and use some fresh grated ginger
> root. About 1 tbs..
>
> Ginger powder is not the same. At all. :-(
>
> Some ground black pepper in small amounts to taste would also be helpful
> I think?
>
> This actually sounds pretty interesting.
> --
> Peace, Om
>
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Nice ideas, Om. I'm wondering about the oil/butter thing. Lots of
times, when a recipe calls for oil, I'll sub butter. Olive oil would
be ok, I guess.