SC - RE: spanish feast recipes

[Huette von Ahrens]

> > I tried to make this as a soup a while back. We found that only when
> > almost all the liquid had boiled away was it a palatable 
> > side-dish. What's
> > the secret to making it as a soup?
> When I made this, I was using fresh spices and dried herbs.  When I
> originally made this, I tasted the broth regularly to see if I liked the
> flavor and at one point added more pepper to improve the taste.

Maybe we simply did not boil it long enough. The broth simply didn't have
much flavor.

- -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at mail.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"He cooks eternally, imperturbably, suspended in the chaos of which the 
Master interprets the meaning..." Kipling, "With the Night Mail"