Dear: aad002
Did you put Ginger in the Carrot Soup? If if was not a Bisque, then I'd say you should add some Lemon Grass, too.
Maybe we should start a 'recipies' forum - or do we already have one?
Because I focused mostly on Tuscan and Provencial Cuisine, I was a Professional Chef - before my Neurologist said to, "Not so much as push a broom," in 2000 - I'm sure you guys and gals could teach me a thing or two about Vegetarian and Indian/Punjabi Cuisine!
I once had a guy tell me that he'd eaten
thousands of bowls of Clam Chowder (Do you eat shellfish? Other fish would work, too!) "From Boston to Beijing" and that MY Clam Chowder (Sorry Kooch {My Hawaian Mentor}, but I actually
improved on your Recipe) was
"The Best he'd ever had!!!":shifty:
Let me know, and I'll share it with you - it's all in the procedure, you see.