How to cut spicy soup
I just made a soup that killed me.
I don't know if it was the pepper, or the cumin seeds in addition to the pepper that made this soup spicy. (Cumin isn't supposed to be spicy, right? I normally love cumin on meat.)
Anyway, how can I cut down the spicy?
I added yogurt & maple syrup LOL
It's a potato with onions & yellow split pea puree soup. I tasted it at the Food festival & it wasn't spicy at all, so I'm very disappointed.
Thanks guys, why am I not being notified of responses : (
I put yogurt in already. I don't really use sour cream, yogurt is better.
As I already stated, I put in grand mariner maple syrup & now it's too sweet LOL
I guess I'll try the carrots maybe. There's already too many potatoes in there.
I used purple sweet potatoes, if you guys have ever heard of that b4 : )
Thanks & have a great wknd.!
A little sweetness might help to cut it, and some starch will soak it up. Throw it back on low heat. Toss in a few peeled whole carrots and a peeled, halved potato. Let them simmer until they're soft. That should help a bit (not a lot, though - a dollop of sour cream on each bowl will be necessary).
The cumin wouldn't make it spicy, if you used a chile pepper its possible you just got a really hot one. This has happened to me a few times with jalapenos. I'll get a whole batch and one will be 10 times hotter than the rest.
To remedy you can try a dollop of sour cream or creme fraiche when you serve the soup in the bowl. Or worst comes to worst, make a second batch with no, or very little pepper, and mix the two. Hopefully the spice will balance out between the two versions.