I made a fresh vegetable soup with all my garden veggies. I threw in about 5 leaves of fresh sage and let the soup simmer for a couple hours. It was totally horrible! I finally figured out that the bad taste was from the sage. The sage taste was overpowering. So, gardeners and cooks, please tell me what proportions to use and how long to leave it in the broth.
2006-09-10 15:16:26 · 6 answers · asked by Just Ducky 5 in Food & Drink ➔ Cooking & Recipes
I did check on the internet via search engines, and many of them said to throw in a couple teaspoons of cut fresh sage. Is my sage more overpowering than normal, because this amount would still be too much. Was I supposed to remove the leaves after the first couple minutes?
2006-09-10 15:23:06 · update #1
Sage should not be used in soup. Rosemary, Thyme or Bay Leaves are good for soup. You can use other herbs depending upon what type of soup you make.
Mint
Tarragon
Marjoram
Savory
Dill
2006-09-10 17:36:29 · answer #1 · answered by arenee1999 3 · 0⤊ 0⤋
Sage is a soft herb (as opposed to thyme) you should put soft herbs in at the very end of cooking as they break down very quickly.
2006-09-10 22:22:39 · answer #2 · answered by scrappykins 7 · 0⤊ 0⤋
Sage is better on meat. Best if you omit it and instead use basil and oregano.
2006-09-10 22:36:19 · answer #3 · answered by pegasus_1174 5 · 0⤊ 0⤋
Don't put sage in your soup.
2006-09-10 22:21:27 · answer #4 · answered by ♥ Lips of Morphine ♥ 4 · 1⤊ 0⤋
Add more broth to it and a can of tomato paste. It should tone it down.
2006-09-10 22:22:24 · answer #5 · answered by Fleur de Lis 7 · 0⤊ 0⤋
google it :]
2006-09-10 22:20:54 · answer #6 · answered by Anonymous · 0⤊ 0⤋