"JoeSpareBedroom" > wrote in message
...
> "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.
>


Typo: Tarrgon *IS* one of the herbs that loses a lot when dried. You can
still like it, but it's not tarragon. It's dead. When someone dies, people
say "She was a lovely person", not "She is a lovely person". Same with
tarragon.