There are several questions about when to add spices and herbs to soup, but this one is more specific. I'm making a stew that is to be thickened with roux. A soupy tomato based soup will be simmered for a few hours, blended, chilled, then added to a roux to thicken.
I have a variety of garden herbs that I'd like to cut and add; specifically some combination of basil, oregano, thyme and summer savory.
Should I add these to the soup as it is simmered, so they will be blended and incorporated? Or should I mince the herbs and stir them into the thickened stew at the end.
Mind you, this isn't a bouquet garni situation where you flavor the stock as it simmers, I'm experimenting with incorporate a larger volume of fresh herbs into the meal itself as a principal component; something I picked up from the heavy use of dill and parsley in some spanakopita recipes. I want the herbs to provide a green bulk to the stew, but I also want the flavors to persist.
