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Old 11-18-2007, 02:52 PM   #1
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The autumn soup

The autumn soup

It has been cold today, it rained and it was very windy. I've listened to the drums concert with a bit of extra cold in the heart so I've decided to heat a bit up with some soup as I only had some very little bean paste in the fridge. A soup with autumn ingredients good for a cold, windy day.

Ingredients

In order of how hard they get soft (thus requiring more time to boil)
  • 3 carrots
  • 3 potatoes, 2 tbs of rice
  • 1 onion, 2 tomatoes
  • 2 eggs
  • some lovage leaves for the final aroma
Preparation
  • cut the potatoes, tomatoes, carrots in small pieces and the onion in 4 or 8 pieces
  • mix a bit the eggs to add some air
  • cut the lovage
  • start with the carrots which get soft the hardest and 2-3 litters of water and wait for the water to boil
  • now add the potatoes and rice as the second stage as they get soft more easy than the carrots
  • add the onion and tomatoes
  • near the end add the eggs and mix
  • after the end add the cut leaves of lovage

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Old 11-19-2007, 12:59 PM   #2
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What are the red things in the soup?
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Old 11-19-2007, 01:03 PM   #3
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Carrots and tomatoes

There are the carrots which are more orange than red and the tomatoes.
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Old 11-19-2007, 01:14 PM   #4
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Oh, sorry did not notice them on the recipe. What about the lovage leaves what are they?
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Old 11-19-2007, 01:22 PM   #5
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Hi, Charlie. Lovage is an herb: Lovage - Wikipedia, the free encyclopedia
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Old 11-19-2007, 01:36 PM   #6
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Wow, sounds almost amasing. Do we have it growing here in the States?
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Old 11-19-2007, 01:50 PM   #7
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It sounds like it will grow almost anywhere here: Lovage: An Old Herb for Healthy Lifestyles

From what little I've read, I gather it's difficult to find in stores, unless you have a high-end gourmet store nearby, but it's easy to grow.
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Old 11-19-2007, 02:57 PM   #8
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For me lovage and parsley are the most common herbs you can find everywhere in the market for most of the year. Lovage has a nice flavor at it's added at the end because it looses the aroma if boiled. Parsley is stronger. Sometimes I also use summer savory (Satureia hortensis) for cooked meat as this herb is also very common. Less common are the basil which I grow myself.


During the spring there are also a lot of herbs (more weeds I would call them) such as mountain spinach, pigweed.

I would love to know more but I'm just learning.
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