"biig" > wrote in message ...
>
>
> Felice Friese wrote:
>>
>> What the hell, you might as well have the complete recipe. BTW, it has
>> peanut butter and not peanuts, if it makes a diff to you. The original
>> recipe called for milk but you can go up the scale, of course.
>>
>> SZECHUAN CARROT SOUP
>>
>> 1 medium onion, chopped
>> 1 celery rib, chopped
>> 1 garlic clove, minced
>> 1 teaspoon vegetable oil
>> 1 pound carrots, cut into 1-inch pieces
>> 3/4-inch piece pf ginger root, peeled and sliced thin
>> 1/8 teaspoon dried red pepper flakes
>> 3 cups chickebn broth
>> 1 1/2 tablespoons soy sauce
>> 1 1/2 tablespoons creamy peanut butter
>> 1 teaspoon superfine sugar
>> 1 teaspoon sesame oil
>> 1 cup milk or light cream
>>
>> Cook onion, celery and garlic in oil, stirring, until completely
>> softened.
>> Add carrots, ginger root, pepper flakes and broth; simmer, covered, until
>> carrots are very tender (about 45 minutes). Stir in remaining ingredients
>> and puree. Return soup to pan and heat until hot, being careful not to
>> boil.
>>
>> Felice
>
> This sounds good too. My soup turned out pretty good, but not
> spectacular. I added salt and freshly ground pepper, about a tsp. of
> dried orange peel (couldn't taste it though) and some crushed dried
> tarragon. I didn't try the curry powder though, since I'm not fond of
> curry. .........Sharon

Some herbs are OK when dried, like thyme, oregano and rosemary. Tarragon, on
the other hand, is useless when dried. If you've never grown it in full sun,
outdoors, in the ground, you may not be aware of this.