jmcquown wrote on 22 Feb 2006 in rec.food.cooking

> Ken wrote:
> > Nexis wrote:
> >> I want to make a pot of vegetable (possibly vegetable beef) soup
> >> this week, and was thinking about the veggies. I love yukons diced
> >> small, carrots, and green beans in mine. What do you use? My aunt
> >> made some wonderful soup last weekend, with potatoes, carrots,
> >> corn, green beans, and celery. Personally, I don't care for corn in
> >> soup myself- but the rest was fabulous
> >>
> >> kimberly
> >
> > Kimberly,
> >
> > You've got plenty of suggestions on vegies to use in your soup, but
> > the
> > one vegie that I have found to make the biggest difference in a soup
> > or
> > stew is butternut squash. You could substitute other winter
> > squashes, but butternut is my favorite.
> >
> > And here's an odd one: I sometimes add some fresh squeezed orange
> > juice to vegie soup. I don't add enough to be able to really
> > identify the taste, it just adds a bit of fruitiness. I add about
> > two or three oranges worth to a big pot. That idea should get me
> > thrown out of the group, but give it a try.
> >
> > Ken
>
> Oranges are an interesting addition; so is pineapple although I don't
> keep pineapples around for when I plan to make soup. I usually have
> an orange or a lemon in the fridge, so why do you think the idea so
> ridiculous? Citrus fruit is used in a lot of sauces and marinades; no
> reason not to add it to soup as well.
>
> And I totally concur on your recommendation for butternut squash. I
> adore butternut squash soup.
>
> Jill
>
>
>

I regularly add whole forked lemons tp mustgovian soups....Brightens up
the soup broth a lot.

--
-Alan