I think any flavored broth may be too much and may overwhelm the suggested seasonings... water is not really a substitute here, you really only need to use water since the onions, carrots, and celery already give a full round flavor to the stock.. those three ingredients (onions, carrots, and celery) are generally called the aromatics when making a soup or a sauted vegetable dish (onions, carrots, and green peppers are called the trinity)... of course, you could add anything you like to suit your taste, that's the fun of cooking, but for me any other seasoning contained within the already flavored broth may actually subtract from these listed ingredients.....<g> also, prepared broths are generally too salty, unless you made your own chicken stock... I only use a little bit of extra virgin olive oil to give the onions and carrots something to saute in... BTW, you could always make the soup much richer if you add about 6 or 8 ounces of heavy whipping cream to the soup about 5 minutes before the soup is done.....
I was tinkering with a cold cream of cucumber soup last week, but I thought it was a failure... my wife liked it, but she likes anything I fix up.....<g>
GZ |
