tag:blogger.com,1999:blog-3135136790989012380.post4733589016865080928..comments2018-02-13T15:05:43.978-08:00Comments on Praise the Lord and Pass the Lard: Carrot Ginger SoupMayorhttp://www.blogger.com/profile/10118692859539415509noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3135136790989012380.post-61237759922726256762015-01-06T05:17:13.535-08:002015-01-06T05:17:13.535-08:00Perfect for our damnable polar vortex up here righ...Perfect for our damnable polar vortex up here right now! A couple thoughts - if you cook the onions slowly ("sweat") , some chemical rxns take place that give you better/new flavors, and after doing that, some sherry,cooked down au sec, will accentuate those flavors. And have you ever tried fenugreek in a carrot soup? Or thrown in a ringer, such as a parsnip just to give it a "what is that flavor with the carrots" kind of thing? Love to see what you're cooking!Al Berstedhttps://www.blogger.com/profile/16208282236407624308noreply@blogger.com