Re: Soup For You! Or, a Thrad about Soup
There is a hint of perfume, but I almost always use it in a Provence herbs blend so that it's only a part of it, like so:
2 Tbsp. + 1.5 tsp. dried Turkish oregano
2 Tbsp. + 1.5 tsp. dried thyme
2 Tbsp. dried summer savory
2 Tbsp. dried crushed lavender
1 tsp. dried basil
1 tsp. dried sage
1 tsp. dried crushed rosemary
I blend that up and keep it ready for things like soups and pot roasts and stuff.
I probably got that blend from somewhere on the internet, but I don't remember where. Apart from the proportions, it's the main difference between French and Italian "flavor profiles" oh god you guys made me say that but it's true.
It is subtle, but it's distinctive only when you know it's there. (TLM once told me he'd never tried lavender in food, and I was like, "LOL, only, like, weekly since forever." Then I LOLed again.)
Last edited by lisarea; 12-17-2015 at 09:06 AM.
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