Carrot Soup
elaine wrote:
>
> "merryb" > wrote in message
> oups.com...
> > 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. :-(
>
> Definitely ginger. I've made carrot soup using orange juice - perhaps some
> zest if you have a fresh orange......
>
> elaine
I have dried grated orange rind.
|