SOUP HERBS

Eat soup first and eat it last,
and live till a hundred years be past"

.... French proverb

Soup is one of those dishes you can almost make from instinct with whatever is at hand and can always be “made more.” Herbs add to the mix a unique lift which can completely change the favor of similar ingredients. Fresh or dried herbs can be added during cooking or added as a fresh garnish including their flowers.

October 12^th is Cookbook Launch Day and a perfect opportunity to launch my new cook booklet on “Soup Herbs” which is available at Full Moon Natives & Herbs.  It includes information on the herbs commonly used in soups including basil, bay leaf, chervil, chives, cilantro, cumin, dill, marjoram, mint, oregano, parsley, rosemary, savory, tarragon and thyme along with soup recipes using each.

Here is an all purpose blend for you to try:

ALL PURPOSE SOUP BLEND
1Tbs chervil
1Tbs basil
1Tbs marjoram
1Tbs savory
1Tbs thyme

Mix ingredients together. Use 1/2 to 1 teaspoon of blend per quart of liquid to season.

Plus a recipe for an easy last minute soup:

QUICK VEGETABLE SOUP
1 quart beef broth
1 c tomato sauce
1/2 c minced onion
1 c cabbage
2 cups mixed vegetables of your choice
1tsp ALL PURPOSE SOUP BLEND
1/8tsp pepper
1 c leftover shredded or cubed roast beef
1/4 c uncooked small pasta shells

Combine everything but the pasta and bring to a boil. Add pasta and simmer 10 minutes or until tender. This can easily be put in a crockpot on low around lunch time and be ready by supper, adding the pasta the last half hour.

 

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31