biig wrote:
>
>
> 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

I tried your base recipe, too -- it just came off the stove. I like it;
it's a good start. I read some of the other posts, and then promptly
turned around and forgot the ginger I was going to add based on a couple
of suggestions. Duh. I can't say it *needs* anything else, but it look
like it's going to be fun to play with. All I added to your base was
coarse-ground black pepper.


--
Blinky