In article >,
"Felice Friese" > wrote:

> "biig" > wrote in message ...
> >
> > 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
>
> If you like an Oriental twist, here are two suggestions (you can adjust
> measurements to your carrot/water proportions):
>
> 1. Add a 3/4-inch piece of ginger root, thinly sliced, and a few hot red
> pepper flakes to the carrots while they cook.
> 2. After the soup is cooked, but before you puree, add
> 1 1/2 tablespoons soy sauce
> 1 1/2 tablespoons creamy peanut butter
> 1 teaspoon sugar
> 1 teaspoon sesame oil
> 1 cup milk or light cream
>
> I also do a cold one, adding orange juice, a dash of lemon juice and a pinch
> of ground cloves.
>
> Felice

I'd skip the peanuts (because I really don't like them) but the rest of
that sounds amazing.

I'm saving this to the cooking files now. :-)
--
Peace, Om

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