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

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

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

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 >, 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

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 : )

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

"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