JoeSpareBedroom wrote:
>
> "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.

I certainly could taste the tarragon. It's my favourite herb....