JoeSpareBedroom wrote:
>
> "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.
Definitely could be Joe...I've never tasted fresh tarragon. I just
know that I like the flavour of the dried in a lot of dishes..
.....Sharon