The soup is Italian Barley Soup by Jeff Smith (Frugal Gourmet). I've made this several times in the past and always have this problem: If I add "whole rosemary" as he calls for (which I assumed mean dried leaf), the taste is great but we're picking pieces of rosemary out of our teeth throughout--very unpleasant. Other times I've made a sachet with the herbs that I pulled out--but then didn't think the soup had the same kick.
Now I've got live rosemary plants and am wondering once again how to handle this. The way I see it either we pick rosemary out of our teeth--and my husband will hate that, put in whole stems of rosemary and pull out, or chop the rosemary as finely as possible and leave in.
If I do the last option: the recipe calls for 1/2 Tb. Would I use the same amount of fresh minced?
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