Save my soup! Soup problems thread.

jwc999blue

stock to thin it, tinned tomatoes to take the heat out

Sunnygirl_2

carlamagee wrote: »

thanks for quick reply!! i only have soured cream in fridge at the minute.....would that work!?

Should do....that's what is served with mexican food to cool it down a bit. Not sure if it will split if you add it to the hot soup so just to be sure I would add a bit of the soup to the soured cream and mix it in, then add the soured cream and soup mix to the rest of the soup. That's what I do when adding creme fraiche to soup. (that's another thing you could use!)

pol

Take out half a cup of soup and add a teaspoon of soured cream and try it first to see if you like it, and definitely stock to thin it out.

Dr_DiNg_DoNg

If you are going to whizz it, milk will do both, thin it and take away some of the heat.

jordylass

I think I read somewhere that sugar takes the heat out.

garthdp

the substance in chillies that is hot dissolves in fats (so if you have a hot curry drink milk not water) so adding cream would do the job
As for over reducing,just add stock or water to get it cack to the consistancy requires.

thriftlady_2

You could make more soup if you're feeling up to it-something bland like potato soup. Then put the two soups together. Freeze leftovers.

debbym

thriftlady wrote: »

You could make more soup if you're feeling up to it-something bland like potato soup. Then put the two soups together. Freeze leftovers.

If you are going to freeze soup then it makes sense to make it "extra thick" in the first place (saves freezer space) - when you defrost it add extra liquid e.g.stock, water or milk - milk will def calm down a spicy soup as suggested above

jackomk

Hi guys

I have just made the most gorgeous looking carrot and coriander soup (yes I know its the hottest day of the year, but they were lurking in my fridge) Usually very carefully I add salt at the end, well I did and the top fell off :eek: Is there any way to salvage it (managed to scoop most of it off so its not completely inedible, but may feel like we have swallowed the sea !!)

Any suggestions ???

C_J

Peel a couple of large potatoes and add them to the soup, and simmer gently for 10 minutes. Then scoop the cooked potato out with a large spoon. They will have absorbed a lot of the excess saltiness - honestly!