When the Soup is Too Spicy
I made a several gallon pot of vegetable soup and I put some Creole seasoning in to add a little zip. I think I over did it! Is there a way to tone it down?
What a coincidence…I did the same exact thing just the other day. It’s tough to tone down the zip but what we did worked pretty well. We added milk, corn, and two potatoes (to absorb the excess salt—whoops! My bad!).
I’ll ask Desi if she knows of any other tricks…
I think Dan's suggestions are helpful. One other thing you could do is to make another batch without seasonings and combine the two. Also, adding tomato juice, canned tomatoes, catsup, or a few drops of vinegar may help.
I like Dan's milk idea. Milk (with fat in it) takes the heat away from hot pepper on the tongue and possibly would help absorb it in the stew.
Desi @ DVO
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