--- Alex Silbajoris <asilbajo@hotmail.com> wrote: > > > > >From: Tina Brooks <shoestring_louise@yahoo.com> > > >Was it your intent to simply make us drool or will > you > >PLEASE share the recipe for the soup???? > > Well, it was that chicken carcass, an onion, a stalk > of celery, half a fat > parsnip (made the stock rather sweet and grassy) a > bay leaf, salt, and a few > black peppercorns. > > Have you made chicken stock from bones like that? > Try tossing in some mild > dried red peppers, you'll get a reddish broth with a > nice rich flavor. > > - A I'm not too sure I even know what a parsnip is, but it sounds like the soup we regularly make from bones. I've got some duck bones just waiting to make a soup in my freezer :) The soup in the photo looks a lot more complicated than that! T ===== Tina Brooks VP Marketing, Peppermaster Hot Sauces www.peppermaster.com Brooks Pepperfire Foods Inc. Phone: (514) 393-3430 26 St. Jean Baptiste, East Rigaud, Quebec, Canada J0P 1P0