soup spices?

[Guest guest]

Hi Everyone,

 

I've mostly been just a lurker here since I'm really just learning to

cook. I have a question about spices for soups. I've made a few soups

mostly vegetable/pasta or bean soups, and they never seem to have

enough flavor. Can someone advise me what spices are best and

approximately how much one would use?

 

Thanks!

 

Katja

[Guest guest]

We use dried hot New Mexico red chile and Mexican oregano for bean soups,

curry powder from Wild Oats (try it in split pea soup), peanut butter for root

soups. Think about this...pour yourself a bowl, and try a small amount of

whatever sounds good and taste it. Freshly squeezed lemon juice, or a bit of

vinegar can really brighten up a soup right before serving.

HTH

Jude

 

 

 

[Guest guest]

Ground, dry roasted peanuts are often added to soups and stews throughout

Africa. This adds both taste and body. As well, for heavy soups, add

several dashes of your favorite hot sauce. For bean soups, lots of garlic

and onion.

 

Diana,

Burundi-AFRICA

-----Message d'origine-----

De : britbikegirl

 

Hi Everyone,

 

I've mostly been just a lurker here since I'm really just learning to

cook. I have a question about spices for soups. I've made a few soups

mostly vegetable/pasta or bean soups, and they never seem to have

enough flavor. Can someone advise me what spices are best and

approximately how much one would use?

 

Thanks!

 

Katja

 

 

 

 

 

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