I made my food too hot!

jenniewb

Made a large amount of soup, added some seasoning but have added too much pepper and now it's way to hot! I made 5 portions so am trying to find ways to take out the heat.


I can't add any dairy as I'm lactose intolerant. Its a vegetable (tomato based) soup with chicken which at the moment I can't actually eat!


I don't want to bin the whole lot, it took ages to make and would mean cash down the drain. Has anyone any ideas?

torbrex

First answer would be to cut in more of the original broth and/or tomatoes to make the pepper spread thinner, you could do this in portions rather than the whole amount at once.

Second answer has to be dismissed because of the dairy intolerance, a dollop of sour cream into each bowl would help reduce the pepper effect.

Pepper isn’t a flavour that is easy to neutralize. But a little acidity, such as a tablespoon or so of balsamic or sherry vinegar added at the last minute, helps to bring soup flavours into balance. So it makes sense that some sources suggest toning down pepper by adding the juice of half a lemon and a pinch of sugar. If diluting the soup by adding more broth doesn’t work, lemon juice would be worth a try.

redfox

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happydays89

You could add more potatoes and root veg,chopped into small cubes,they should absorb some of the heat from the pepper.
Could you freeze the portions?
Then take a portion out and use it as a base for another batch of soup so you would be adding more stock,veg ect Which should make the pepper less intense.

HappyMJ

How about a bit of cottage cheese. It's very low in lactose and works the same way as sour cream as suggested.

torbrex

How did you get on with the soup Jennie?