"biig" > wrote in message ...
>
>
> JoeSpareBedroom wrote:
>>
>> "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.
> I'll have to try some fresh......Sharon

Sharon! Dried is like kissing someone through a layer of denim. :-) The
so-called "fresh" stuff in the supermarket might be better. It's shipped
quickly, but it might've been sitting in the produce department for a few
days. If you have the opportunity, you really should try growing it
yourself, outdoors, in the ground, in the sun. Amazing, and trouble free.