"merryb" > wrote in message
oups.com...
> On Feb 14, 8:53 am, "JoeSpareBedroom" > wrote:
>> "biig" > wrote in ...
>>
>> > 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 lose the butter and use oil instead. And, experiment with small
>> amounts
>> of curry powder at the very end. Put some in a separate bowl in case you
>> think the results are hideous.- Hide quoted text -
>>
>> - Show quoted text -
> Why would you replace the butter with oil?


Sometimes, butter is important to the structure or taste of the finished
product. But, in this case, it's nothing but a lubricant for cooking the
onions and garlic. You can have the same thing with less fat by using oil.
Eliminate a little fat whenever possible, and you can have a richer dessert.