How would you folks tweak this recipe? It doesn't call for
seasonings other that parsley and basil. Would that be enough, or would
you add something else. It came from one of those "group" cookbooks

Golden Carrot Soup

1/4 cup butter
1/4 cup rice
1 med onion, sliced
2 tbsp. chicken bouillon mix
1 garlic clove, minced
5 cups water
2 1/2 cups sliced carrots
Fresh chopped parsley
Fresh chopped basil

Melt butter. Saute onion and garlic until tender. Add water,
carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover and
simmer 20-25 min. In a blender or food processor, blend small amounts
at a time until as smooth as desired ( I'll use my stick blender) and
return to pot. Add parsley and basil. Simmer a while longer. Garnish
in bown with sprig of parsley

6 servings 181 calories a serving.

I don't have fresh herbs and will have to substitute dried. I'm sure
one of you will have advice about whether the seasoning will be
ok....thanks....Sharon

"biig" > wrote in message ...
>
> How would you folks tweak this recipe? It doesn't call for
> seasonings other that parsley and basil. Would that be enough, or would
> you add something else. It came from one of those "group" cookbooks
>
> Golden Carrot Soup
>
> 1/4 cup butter
> 1/4 cup rice
> 1 med onion, sliced
> 2 tbsp. chicken bouillon mix
> 1 garlic clove, minced
> 5 cups water
> 2 1/2 cups sliced carrots
> Fresh chopped parsley
> Fresh chopped basil
>
> Melt butter. Saute onion and garlic until tender. Add water,
> carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover and
> simmer 20-25 min. In a blender or food processor, blend small amounts
> at a time until as smooth as desired ( I'll use my stick blender) and
> return to pot. Add parsley and basil. Simmer a while longer. Garnish
> in bown with sprig of parsley
>
> 6 servings 181 calories a serving.
>
> I don't have fresh herbs and will have to substitute dried. I'm sure
> one of you will have advice about whether the seasoning will be
> ok....thanks....Sharon


I'd lose the butter and use oil instead. And, experiment with small amounts
of curry powder at the very end. Put some in a separate bowl in case you
think the results are hideous.

On Feb 14, 8:53 am, "JoeSpareBedroom" > wrote:
> "biig" > wrote in ...
>
> > How would you folks tweak this recipe? It doesn't call for
> > seasonings other that parsley and basil. Would that be enough, or would
> > you add something else. It came from one of those "group" cookbooks
>
> > Golden Carrot Soup
>
> > 1/4 cup butter
> > 1/4 cup rice
> > 1 med onion, sliced
> > 2 tbsp. chicken bouillon mix
> > 1 garlic clove, minced
> > 5 cups water
> > 2 1/2 cups sliced carrots
> > Fresh chopped parsley
> > Fresh chopped basil
>
> > Melt butter. Saute onion and garlic until tender. Add water,
> > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover and
> > simmer 20-25 min. In a blender or food processor, blend small amounts
> > at a time until as smooth as desired ( I'll use my stick blender) and
> > return to pot. Add parsley and basil. Simmer a while longer. Garnish
> > in bown with sprig of parsley
>
> > 6 servings 181 calories a serving.
>
> > I don't have fresh herbs and will have to substitute dried. I'm sure
> > one of you will have advice about whether the seasoning will be
> > ok....thanks....Sharon
>
> I'd lose the butter and use oil instead. And, experiment with small amounts
> of curry powder at the very end. Put some in a separate bowl in case you
> think the results are hideous.- Hide quoted text -
>
> - Show quoted text -
Why would you replace the butter with oil?

In article >, biig > wrote:

> How would you folks tweak this recipe? It doesn't call for
> seasonings other that parsley and basil. Would that be enough, or would
> you add something else. It came from one of those "group" cookbooks
>
> Golden Carrot Soup
>
> 1/4 cup butter
> 1/4 cup rice
> 1 med onion, sliced
> 2 tbsp. chicken bouillon mix
> 1 garlic clove, minced
> 5 cups water
> 2 1/2 cups sliced carrots
> Fresh chopped parsley
> Fresh chopped basil
>
> Melt butter. Saute onion and garlic until tender. Add water,
> carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover and
> simmer 20-25 min. In a blender or food processor, blend small amounts
> at a time until as smooth as desired ( I'll use my stick blender) and
> return to pot. Add parsley and basil. Simmer a while longer. Garnish
> in bown with sprig of parsley
>
> 6 servings 181 calories a serving.
>
> I don't have fresh herbs and will have to substitute dried. I'm sure
> one of you will have advice about whether the seasoning will be
> ok....thanks....Sharon

I'd increase the garlic to two cloves and use some fresh grated ginger
root. About 1 tbs..

Ginger powder is not the same. At all. :-(

Some ground black pepper in small amounts to taste would also be helpful
I think?

This actually sounds pretty interesting.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
"merryb" > wrote:

> On Feb 14, 8:53 am, "JoeSpareBedroom" > wrote:
> > "biig" > wrote in ...
> >
> > > How would you folks tweak this recipe? It doesn't call for
> > > seasonings other that parsley and basil. Would that be enough, or would
> > > you add something else. It came from one of those "group" cookbooks
> >
> > > Golden Carrot Soup
> >
> > > 1/4 cup butter
> > > 1/4 cup rice
> > > 1 med onion, sliced
> > > 2 tbsp. chicken bouillon mix
> > > 1 garlic clove, minced
> > > 5 cups water
> > > 2 1/2 cups sliced carrots
> > > Fresh chopped parsley
> > > Fresh chopped basil
> >
> > > Melt butter. Saute onion and garlic until tender. Add water,
> > > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover and
> > > simmer 20-25 min. In a blender or food processor, blend small amounts
> > > at a time until as smooth as desired ( I'll use my stick blender) and
> > > return to pot. Add parsley and basil. Simmer a while longer. Garnish
> > > in bown with sprig of parsley
> >
> > > 6 servings 181 calories a serving.
> >
> > > I don't have fresh herbs and will have to substitute dried. I'm sure
> > > one of you will have advice about whether the seasoning will be
> > > ok....thanks....Sharon
> >
> > I'd lose the butter and use oil instead. And, experiment with small amounts
> > of curry powder at the very end. Put some in a separate bowl in case you
> > think the results are hideous.- Hide quoted text -
> >
> > - Show quoted text -
> Why would you replace the butter with oil?

I sure would not! Butter goes very nicely with carrots.

Oil??? Blech!

I agree with experimenting with curry powder tho'.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Feb 14, 9:06 am, Omelet > wrote:
> In article >, biig > wrote:
> > How would you folks tweak this recipe? It doesn't call for
> > seasonings other that parsley and basil. Would that be enough, or would
> > you add something else. It came from one of those "group" cookbooks
>
> > Golden Carrot Soup
>
> > 1/4 cup butter
> > 1/4 cup rice
> > 1 med onion, sliced
> > 2 tbsp. chicken bouillon mix
> > 1 garlic clove, minced
> > 5 cups water
> > 2 1/2 cups sliced carrots
> > Fresh chopped parsley
> > Fresh chopped basil
>
> > Melt butter. Saute onion and garlic until tender. Add water,
> > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover and
> > simmer 20-25 min. In a blender or food processor, blend small amounts
> > at a time until as smooth as desired ( I'll use my stick blender) and
> > return to pot. Add parsley and basil. Simmer a while longer. Garnish
> > in bown with sprig of parsley
>
> > 6 servings 181 calories a serving.
>
> > I don't have fresh herbs and will have to substitute dried. I'm sure
> > one of you will have advice about whether the seasoning will be
> > ok....thanks....Sharon
>
> I'd increase the garlic to two cloves and use some fresh grated ginger
> root. About 1 tbs..
>
> Ginger powder is not the same. At all. :-(
>
> Some ground black pepper in small amounts to taste would also be helpful
> I think?
>
> This actually sounds pretty interesting.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson- Hide quoted text -
>
> - Show quoted text -

Nice ideas, Om. I'm wondering about the oil/butter thing. Lots of
times, when a recipe calls for oil, I'll sub butter. Olive oil would
be ok, I guess.

"merryb" > wrote in message
oups.com...
> On Feb 14, 9:06 am, Omelet > wrote:
>> In article >, biig > wrote:
>> > How would you folks tweak this recipe? It doesn't call for
>> > seasonings other that parsley and basil. Would that be enough, or
>> > would
>> > you add something else. It came from one of those "group" cookbooks
>>
>> > Golden Carrot Soup
>>
>> > 1/4 cup butter
>> > 1/4 cup rice
>> > 1 med onion, sliced
>> > 2 tbsp. chicken bouillon mix
>> > 1 garlic clove, minced
>> > 5 cups water
>> > 2 1/2 cups sliced carrots
>> > Fresh chopped parsley
>> > Fresh chopped basil
>>
>> > Melt butter. Saute onion and garlic until tender. Add water,
>> > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover
>> > and
>> > simmer 20-25 min. In a blender or food processor, blend small amounts
>> > at a time until as smooth as desired ( I'll use my stick blender) and
>> > return to pot. Add parsley and basil. Simmer a while longer. Garnish
>> > in bown with sprig of parsley
>>
>> > 6 servings 181 calories a serving.
>>
>> > I don't have fresh herbs and will have to substitute dried. I'm
>> > sure
>> > one of you will have advice about whether the seasoning will be
>> > ok....thanks....Sharon
>>
>> I'd increase the garlic to two cloves and use some fresh grated ginger
>> root. About 1 tbs..
>>
>> Ginger powder is not the same. At all. :-(

Definitely ginger. I've made carrot soup using orange juice - perhaps some
zest if you have a fresh orange......

elaine

"merryb" > wrote in message
oups.com...
> On Feb 14, 8:53 am, "JoeSpareBedroom" > wrote:
>> "biig" > wrote in ...
>>
>> > How would you folks tweak this recipe? It doesn't call for
>> > seasonings other that parsley and basil. Would that be enough, or
>> > would
>> > you add something else. It came from one of those "group" cookbooks
>>
>> > Golden Carrot Soup
>>
>> > 1/4 cup butter
>> > 1/4 cup rice
>> > 1 med onion, sliced
>> > 2 tbsp. chicken bouillon mix
>> > 1 garlic clove, minced
>> > 5 cups water
>> > 2 1/2 cups sliced carrots
>> > Fresh chopped parsley
>> > Fresh chopped basil
>>
>> > Melt butter. Saute onion and garlic until tender. Add water,
>> > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover
>> > and
>> > simmer 20-25 min. In a blender or food processor, blend small amounts
>> > at a time until as smooth as desired ( I'll use my stick blender) and
>> > return to pot. Add parsley and basil. Simmer a while longer. Garnish
>> > in bown with sprig of parsley
>>
>> > 6 servings 181 calories a serving.
>>
>> > I don't have fresh herbs and will have to substitute dried. I'm sure
>> > one of you will have advice about whether the seasoning will be
>> > ok....thanks....Sharon
>>
>> I'd lose the butter and use oil instead. And, experiment with small
>> amounts
>> of curry powder at the very end. Put some in a separate bowl in case you
>> think the results are hideous.- Hide quoted text -
>>
>> - Show quoted text -
> Why would you replace the butter with oil?


Sometimes, butter is important to the structure or taste of the finished
product. But, in this case, it's nothing but a lubricant for cooking the
onions and garlic. You can have the same thing with less fat by using oil.
Eliminate a little fat whenever possible, and you can have a richer dessert.

elaine wrote:
>
> "merryb" > wrote in message
> oups.com...
> > On Feb 14, 9:06 am, Omelet > wrote:
> >> In article >, biig > wrote:
> >> > How would you folks tweak this recipe? It doesn't call for
> >> > seasonings other that parsley and basil. Would that be enough, or
> >> > would
> >> > you add something else. It came from one of those "group" cookbooks
> >>
> >> > Golden Carrot Soup
> >>
> >> > 1/4 cup butter
> >> > 1/4 cup rice
> >> > 1 med onion, sliced
> >> > 2 tbsp. chicken bouillon mix
> >> > 1 garlic clove, minced
> >> > 5 cups water
> >> > 2 1/2 cups sliced carrots
> >> > Fresh chopped parsley
> >> > Fresh chopped basil
> >>
> >> > Melt butter. Saute onion and garlic until tender. Add water,
> >> > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover
> >> > and
> >> > simmer 20-25 min. In a blender or food processor, blend small amounts
> >> > at a time until as smooth as desired ( I'll use my stick blender) and
> >> > return to pot. Add parsley and basil. Simmer a while longer. Garnish
> >> > in bown with sprig of parsley
> >>
> >> > 6 servings 181 calories a serving.
> >>
> >> > I don't have fresh herbs and will have to substitute dried. I'm
> >> > sure
> >> > one of you will have advice about whether the seasoning will be
> >> > ok....thanks....Sharon
> >>
> >> I'd increase the garlic to two cloves and use some fresh grated ginger
> >> root. About 1 tbs..
> >>
> >> Ginger powder is not the same. At all. :-(
>
> Definitely ginger. I've made carrot soup using orange juice - perhaps some
> zest if you have a fresh orange......
>
> elaine

No one mentioned nutmeg. Would that be good?....Sharon

elaine wrote:
>
> "merryb" > wrote in message
> oups.com...
> > On Feb 14, 9:06 am, Omelet > wrote:
> >> In article >, biig > wrote:
> >> > How would you folks tweak this recipe? It doesn't call for
> >> > seasonings other that parsley and basil. Would that be enough, or
> >> > would
> >> > you add something else. It came from one of those "group" cookbooks
> >>
> >> > Golden Carrot Soup
> >>
> >> > 1/4 cup butter
> >> > 1/4 cup rice
> >> > 1 med onion, sliced
> >> > 2 tbsp. chicken bouillon mix
> >> > 1 garlic clove, minced
> >> > 5 cups water
> >> > 2 1/2 cups sliced carrots
> >> > Fresh chopped parsley
> >> > Fresh chopped basil
> >>
> >> > Melt butter. Saute onion and garlic until tender. Add water,
> >> > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover
> >> > and
> >> > simmer 20-25 min. In a blender or food processor, blend small amounts
> >> > at a time until as smooth as desired ( I'll use my stick blender) and
> >> > return to pot. Add parsley and basil. Simmer a while longer. Garnish
> >> > in bown with sprig of parsley
> >>
> >> > 6 servings 181 calories a serving.
> >>
> >> > I don't have fresh herbs and will have to substitute dried. I'm
> >> > sure
> >> > one of you will have advice about whether the seasoning will be
> >> > ok....thanks....Sharon
> >>
> >> I'd increase the garlic to two cloves and use some fresh grated ginger
> >> root. About 1 tbs..
> >>
> >> Ginger powder is not the same. At all. :-(
>
> Definitely ginger. I've made carrot soup using orange juice - perhaps some
> zest if you have a fresh orange......
>
> elaine
I have dried grated orange rind.

In article .com>,
"merryb" > wrote:

> Nice ideas, Om. I'm wondering about the oil/butter thing. Lots of
> times, when a recipe calls for oil, I'll sub butter. Olive oil would
> be ok, I guess.

Thanks! But I'd stick with the butter. Same number of calories and fat
grams as subbing oil, even olive oil, so I don't see the point?

You are only talking 2 oz.

If it was a couple of cups, then I'd worry about sat fats but in this
case...

I don't think it'd be worth the loss in flavor.

But that's just me, an Atkins fan. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, biig > wrote:

> elaine wrote:
> >
> > "merryb" > wrote in message
> > oups.com...
> > > On Feb 14, 9:06 am, Omelet > wrote:
> > >> In article >, biig > wrote:
> > >> > How would you folks tweak this recipe? It doesn't call for
> > >> > seasonings other that parsley and basil. Would that be enough, or
> > >> > would
> > >> > you add something else. It came from one of those "group" cookbooks
> > >>
> > >> > Golden Carrot Soup
> > >>
> > >> > 1/4 cup butter
> > >> > 1/4 cup rice
> > >> > 1 med onion, sliced
> > >> > 2 tbsp. chicken bouillon mix
> > >> > 1 garlic clove, minced
> > >> > 5 cups water
> > >> > 2 1/2 cups sliced carrots
> > >> > Fresh chopped parsley
> > >> > Fresh chopped basil
> > >>
> > >> > Melt butter. Saute onion and garlic until tender. Add water,
> > >> > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover
> > >> > and
> > >> > simmer 20-25 min. In a blender or food processor, blend small amounts
> > >> > at a time until as smooth as desired ( I'll use my stick blender) and
> > >> > return to pot. Add parsley and basil. Simmer a while longer. Garnish
> > >> > in bown with sprig of parsley
> > >>
> > >> > 6 servings 181 calories a serving.
> > >>
> > >> > I don't have fresh herbs and will have to substitute dried. I'm
> > >> > sure
> > >> > one of you will have advice about whether the seasoning will be
> > >> > ok....thanks....Sharon
> > >>
> > >> I'd increase the garlic to two cloves and use some fresh grated ginger
> > >> root. About 1 tbs..
> > >>
> > >> Ginger powder is not the same. At all. :-(
> >
> > Definitely ginger. I've made carrot soup using orange juice - perhaps some
> > zest if you have a fresh orange......
> >
> > elaine
>
> No one mentioned nutmeg. Would that be good?....Sharon

Perhaps in a sweeter soup? I dunno. I've never tried nutmeg in a savory
soup. :-) But I have played with cinnamon so....... Interesting concept.
Carrot on it's own tends to be pretty sweet.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, biig > wrote:

> elaine wrote:
> >
> > "merryb" > wrote in message
> > oups.com...
> > > On Feb 14, 9:06 am, Omelet > wrote:
> > >> In article >, biig > wrote:
> > >> > How would you folks tweak this recipe? It doesn't call for
> > >> > seasonings other that parsley and basil. Would that be enough, or
> > >> > would
> > >> > you add something else. It came from one of those "group" cookbooks
> > >>
> > >> > Golden Carrot Soup
> > >>
> > >> > 1/4 cup butter
> > >> > 1/4 cup rice
> > >> > 1 med onion, sliced
> > >> > 2 tbsp. chicken bouillon mix
> > >> > 1 garlic clove, minced
> > >> > 5 cups water
> > >> > 2 1/2 cups sliced carrots
> > >> > Fresh chopped parsley
> > >> > Fresh chopped basil
> > >>
> > >> > Melt butter. Saute onion and garlic until tender. Add water,
> > >> > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover
> > >> > and
> > >> > simmer 20-25 min. In a blender or food processor, blend small amounts
> > >> > at a time until as smooth as desired ( I'll use my stick blender) and
> > >> > return to pot. Add parsley and basil. Simmer a while longer. Garnish
> > >> > in bown with sprig of parsley
> > >>
> > >> > 6 servings 181 calories a serving.
> > >>
> > >> > I don't have fresh herbs and will have to substitute dried. I'm
> > >> > sure
> > >> > one of you will have advice about whether the seasoning will be
> > >> > ok....thanks....Sharon
> > >>
> > >> I'd increase the garlic to two cloves and use some fresh grated ginger
> > >> root. About 1 tbs..
> > >>
> > >> Ginger powder is not the same. At all. :-(
> >
> > Definitely ginger. I've made carrot soup using orange juice - perhaps some
> > zest if you have a fresh orange......
> >
> > elaine
> I have dried grated orange rind.

Ooh yum!

I know it's not the same, but I've used that on contact grilled fish or
chicken. :-) I'll bet it'd work.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

biig wrote:
> How would you folks tweak this recipe? It doesn't call for
> seasonings other that parsley and basil. Would that be enough, or would
> you add something else. It came from one of those "group" cookbooks
>


Nutmeg and fresh black pepper.

Bob

"JoeSpareBedroom" > wrote in message
...
> "biig" > wrote in message ...
>>
>> How would you folks tweak this recipe? It doesn't call for
>> seasonings other that parsley and basil. Would that be enough, or would
>> you add something else. It came from one of those "group" cookbooks
>>
>> Golden Carrot Soup
>>
>> 1/4 cup butter
>> 1/4 cup rice
>> 1 med onion, sliced
>> 2 tbsp. chicken bouillon mix
>> 1 garlic clove, minced
>> 5 cups water
>> 2 1/2 cups sliced carrots
>> Fresh chopped parsley
>> Fresh chopped basil
>>
>> Melt butter. Saute onion and garlic until tender. Add water,
>> carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover and
>> simmer 20-25 min. In a blender or food processor, blend small amounts
>> at a time until as smooth as desired ( I'll use my stick blender) and
>> return to pot. Add parsley and basil. Simmer a while longer. Garnish
>> in bown with sprig of parsley
>>
>> 6 servings 181 calories a serving.
>>
>> I don't have fresh herbs and will have to substitute dried. I'm sure
>> one of you will have advice about whether the seasoning will be
>> ok....thanks....Sharon
>
>
> I'd lose the butter and use oil instead. And, experiment with small
> amounts of curry powder at the very end. Put some in a separate bowl in
> case you think the results are hideous.


I agree with the curry powder. Works great in pumpkin or carrot soup.

"Omelet" > wrote in message
news
> In article .com>,
> "merryb" > wrote:
>
>> Nice ideas, Om. I'm wondering about the oil/butter thing. Lots of
>> times, when a recipe calls for oil, I'll sub butter. Olive oil would
>> be ok, I guess.
>
> Thanks! But I'd stick with the butter. Same number of calories and fat
> grams as subbing oil, even olive oil, so I don't see the point?
>
> You are only talking 2 oz.
>
> If it was a couple of cups, then I'd worry about sat fats but in this
> case...
>
> I don't think it'd be worth the loss in flavor.
>
> But that's just me, an Atkins fan. :-)


Since Om is pretending to ignore me as of yesterday or the day before,
someone please tell her that if he keeps using butter where it's
unnecessary, she will *HAVE* to be an Atkins (or other diet) fan forever.

http://www.mcgacanola.org/nutrition_comparison.html

"biig" > wrote in message ...
>
> How would you folks tweak this recipe? It doesn't call for
> seasonings other that parsley and basil. Would that be enough, or would
> you add something else. It came from one of those "group" cookbooks
>
> Golden Carrot Soup
>
> 1/4 cup butter
> 1/4 cup rice
> 1 med onion, sliced
> 2 tbsp. chicken bouillon mix
> 1 garlic clove, minced
> 5 cups water
> 2 1/2 cups sliced carrots
> Fresh chopped parsley
> Fresh chopped basil
>
> Melt butter. Saute onion and garlic until tender. Add water,
> carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover and
> simmer 20-25 min. In a blender or food processor, blend small amounts
> at a time until as smooth as desired ( I'll use my stick blender) and
> return to pot. Add parsley and basil. Simmer a while longer. Garnish
> in bown with sprig of parsley
>
> 6 servings 181 calories a serving.
>
> I don't have fresh herbs and will have to substitute dried. I'm sure
> one of you will have advice about whether the seasoning will be
> ok....thanks....Sharon

If you like an Oriental twist, here are two suggestions (you can adjust
measurements to your carrot/water proportions):

1. Add a 3/4-inch piece of ginger root, thinly sliced, and a few hot red
pepper flakes to the carrots while they cook.
2. After the soup is cooked, but before you puree, add
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon sesame oil
1 cup milk or light cream

I also do a cold one, adding orange juice, a dash of lemon juice and a pinch
of ground cloves.

Felice

In article >,
"Felice Friese" > wrote:

> "biig" > wrote in message ...
> >
> > How would you folks tweak this recipe? It doesn't call for
> > seasonings other that parsley and basil. Would that be enough, or would
> > you add something else. It came from one of those "group" cookbooks
> >
> > Golden Carrot Soup
> >
> > 1/4 cup butter
> > 1/4 cup rice
> > 1 med onion, sliced
> > 2 tbsp. chicken bouillon mix
> > 1 garlic clove, minced
> > 5 cups water
> > 2 1/2 cups sliced carrots
> > Fresh chopped parsley
> > Fresh chopped basil
> >
> > Melt butter. Saute onion and garlic until tender. Add water,
> > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover and
> > simmer 20-25 min. In a blender or food processor, blend small amounts
> > at a time until as smooth as desired ( I'll use my stick blender) and
> > return to pot. Add parsley and basil. Simmer a while longer. Garnish
> > in bown with sprig of parsley
> >
> > 6 servings 181 calories a serving.
> >
> > I don't have fresh herbs and will have to substitute dried. I'm sure
> > one of you will have advice about whether the seasoning will be
> > ok....thanks....Sharon
>
> If you like an Oriental twist, here are two suggestions (you can adjust
> measurements to your carrot/water proportions):
>
> 1. Add a 3/4-inch piece of ginger root, thinly sliced, and a few hot red
> pepper flakes to the carrots while they cook.
> 2. After the soup is cooked, but before you puree, add
> 1 1/2 tablespoons soy sauce
> 1 1/2 tablespoons creamy peanut butter
> 1 teaspoon sugar
> 1 teaspoon sesame oil
> 1 cup milk or light cream
>
> I also do a cold one, adding orange juice, a dash of lemon juice and a pinch
> of ground cloves.
>
> Felice

I'd skip the peanuts (because I really don't like them) but the rest of
that sounds amazing.

I'm saving this to the cooking files now. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

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

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

"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.

sounds just delicious! although i would add a couple stalks of chopped
and diced celery i think i will try this soon! we are having an old
fashioned northeaster" here in Maine and cooking seems like the thing to
do! stay happy and healthy! happy cooking! Gail : )

biig wrote:
>
>
> 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

I tried your base recipe, too -- it just came off the stove. I like it;
it's a good start. I read some of the other posts, and then promptly
turned around and forgot the ginger I was going to add based on a couple
of suggestions. Duh. I can't say it *needs* anything else, but it look
like it's going to be fun to play with. All I added to your base was
coarse-ground black pepper.


--
Blinky

Blinky the Shark wrote:
> biig wrote:
>>
>>
>> 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
>
> I tried your base recipe, too -- it just came off the stove. I like
> it; it's a good start. I read some of the other posts, and then
> promptly turned around and forgot the ginger I was going to add based
> on a couple of suggestions. Duh. I can't say it *needs* anything
> else, but it look like it's going to be fun to play with. All I added
> to your base was coarse-ground black pepper.

And, after eating half a bowl, 1/4 tsp of salt to the rest of the batch.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

In article >,
"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

Lovely, thanks! :-)

My dad loves carrots and wants me to serve them more often, and this is
good soup weather. We had lettuce wraps today tho'. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Feb 14, 1:23?pm, "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

I sometimes put a slice of cheese in the bottom of the bowl, and pour
the hot ! carrot soup over. Very good.

Nancree

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....

"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.

nancree wrote:
>
> On Feb 14, 1:23?pm, "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
>
> I sometimes put a slice of cheese in the bottom of the bowl, and pour
> the hot ! carrot soup over. Very good.
>
> Nancree

I'll try that tonight. I have enough for another meal and now I wish
I had doubled the batch so I'd have some for the freezer....Sharon

"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.

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

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

"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.

JoeSpareBedroom wrote:
>
> "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.

I'll give it a try. In a few months...lol....I don't think they
would sprout under 6 inches of snow.....Sharon

"biig" > wrote in message ...
>
>
> JoeSpareBedroom wrote:
>>
>> "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.
>
> I'll give it a try. In a few months...lol....I don't think they
> would sprout under 6 inches of snow.....Sharon


Do not buy tarragon seeds. What you want is a plant, already growing, and it
has to be French tarragon. There's something called Russian tarragon, sold
to unwitting new gardeners. It is of no culinary value whatsoever.

In article >, biig > wrote:

> > 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

'scuse me... but I don't have enough experience with Tarragon to say, I
DO know that Basil loses one helluva lot when dried. :-(

Basil is one of my #1 favorite herbs. While still flavorful when dried,
there is NO comparison between fresh vs. dried Basil!

The only other flavoring that has an even more drastic changes is Ginger
root.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, biig > wrote:

> > > 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

Indeed... :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote
> Basil is one of my #1 favorite herbs. While still flavorful when dried,
> there is NO comparison between fresh vs. dried Basil!
>


It's a good thing it is easy to grow, isn't it?

In article >, "cybercat" >
wrote:

> "Omelet" > wrote
> > Basil is one of my #1 favorite herbs. While still flavorful when dried,
> > there is NO comparison between fresh vs. dried Basil!
> >
>
>
> It's a good thing it is easy to grow, isn't it?

<snork>

Indeed... ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

> > I'll give it a try. In a few months...lol....I don't think they
> > would sprout under 6 inches of snow.....Sharon
>
> Do not buy tarragon seeds. What you want is a plant, already growing, and it
> has to be French tarragon. There's something called Russian tarragon, sold
> to unwitting new gardeners. It is of no culinary value whatsoever.


Thanks for the tip. I'll have a look tomorrow....Sharon