"biig" > wrote in message ...
>
>
> 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....

You tasted something that completely different from the fresh version. Some
herbs don't lose a lot when dried. Tarragon's one of them. Basil's another.
It's physically impossible for this to not be true, due to the chemistry
involved.