I'm often asked for a list of herbs to go with a specific theme. Here's one such list of herbs and spices that you can use to turn your ordinary soups into delightful culinary adventures.
If you can buy only one soup herb or spice you should buy parsley as it's such an excellent garnish for all your soups. Preferably Italian or flat-leaf parsley as it can stand up to the longer cooking times.
If you can buy three include chives, to use as a delicate garnish with all kinds of soups, and lovage because its excellent added to the stock of all soups.
If you can buy five include savory and thyme because they are good all-rounders and make nice additions to bouquets garnis.
If you can extend your list to ten, add basil, bay leaf, celery, cloves and marjoram. This will allow you to make an endless variety of bouquet garnis for just about any soup you can make.
If you don't have any limits on your budget and space here's a list of the 36 herbs and spices Teresa recommends. You will note that she use the classification system we developed for making your own bouquets garnis. If you need more information on this system and how it will improve your cooking invest in the Seasoned Chef home study program. It's available in electronic format from www.mastercookingwithherbs.com.
Fusion Soup Herbs:
Bay leaf, chervil, chives, marjoram, parsley.
Mild Soup Herbs:
Anise, basil, borage, dill, fennel, celery, coriander, salad burnet.
Robust Soup Herbs:
Garlic, ginger, hyssop, lemon balm, lovage, mint, oregano, savory, sorrel, tarragon, thyme.
Other Soup Flavourings:
Allspice, cardamom, cayenne, cloves, coriander seeds, cumin, juniper, mace, nutmeg, paprika, rosemary, sage, turmeric.