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Rescue needed for bland six-lily soup

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I followed to the letter a Saveur recipe with onions, leeks, spring onions, garlic (chive garnish) in a potato-y broth, smoothed it out with an immersion blender, but found it monumentally bland, even though I nearly caramelized the onions to enhance the flavor. I think it was the potatoes, which contributed to the silky texture (don't plan to bother with the prescribed half and half to finish, which will just flatten the flavors out even more) but diluted the onion flavor. Any ideas--other than chives, pepper, salt--to perk this up before serving?

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  1. Why "other than salt"? It sounds like a textbook case of undersalting.

    If you don't salt a soup like that, I can't really imagine what else could help. Out of desperation, if it's a health issue, I'd try something acidic, but add a little at a time or you may curdle the cream if there's a lot of it.