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How can I rescue bitter soup?
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I believe adding a starchy vegetable can help i.e. potato, parsnip, sweet potato, celeriac. They add a certain 'creaminess' to the soup as well as counteracting the bitterness. I don't know what the science is behind it.
A potato can also help counteract too much salt."Does it spark joy?" - Marie Kondo
"Do not wait; the time will never be "just right." Start where you stand, and work with whatever tools you may have at your command, and better tools will be found as you go along." Napoleon Hill0 -
I agree with allybee on using potato in the soup. I often use any mashed potato that I have frozen to thicken soup and it will probably calm down the bitter flavour. I also agree with using some cream or butter to soften the strong flavours.0
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Tinned Tomato Soup ... I know that is what tinned tomato soup is but any tips to make it less sweet and tomato-y?Be who you are, say what you feel
Cos those who mind don't matter & those who matter don't mind
:dance: :dance: :dance:
You are what you are ~ live with it!
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I would add a dash of Worcester sauce to add some zing. If I wanted it to taste less shop bought I would maybe add a knob of butter, some dried basil and a dash of cream to take away the strong tinned flavour.0
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