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Sep 27, 2007 04:26 PM

help, the soup is too hot (from peppers)

any tips to cool down the soup? I added a whole chipotle pepper in the adobe sauce, thinking I love hot food, and I was all of that, and it's so hot, I can feel it in my heart!

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    1. i remember hearing about someone adding chopped potato to soup, but I can't remember whether it was to offset too much fire or too much salt...anyone?

      1 Reply
      1. re: etowernyc

        that is an urban cooking myth. Adding a potato won't do a thing. Diluting the soup with more stock might help.

      2.'re meant to take the potato out of the soup when it's done, of course...

        4 Replies
        1. re: etowernyc

          thanks for the tips. I tried the potato which is usually for too much salt, but is a great sponge, and then I tried another potato, both did their best, but it's still incredibly hot. I added rice, and still way too hot, and now I think I just shouldn't be allowed near chipotle. I will try a squeeze of lemon juice and a big dollop of sour cream. The sad thing is, once you stop crying from the heat, the flavor is really good.

          1. re: fayehess

            Next time, instead of using a potato as a sponge, just ladle out some liquid -- it has exactly the same effect. Neither is a way to make it less hot or less salty, though.

            The potato is a myth, plain and simple. It doesn't work.

            The best thing to do is to make another half-batch of soup without the pepper and combine.

            1. re: C. Hamster

              Don't say it!!! The potato is fantastic for taking salt out of the soup. Of course now that you say it, ladling out liquid has the same effect, but if a potato is in there, it's going to absorb liquid (and salt) the same way a ladle would dish it out. signed, crushed

              1. re: fayehess

                Dear Crushed:

                Don't worry, you'll recover quickly (unless you think searing seals in meat juices, in which case it may take awhile).

                Signed, Hamster ;-)

        2. Two things will cool it down. Either make another soup without any chile peppers and mix the two together, or eat your soup with a lot of sour cream. You can also try adding a tiny bit of sugar but it might change the whole flavor of the soup.

          3 Replies
          1. re: ESNY

            I think ESNY has pretty well nailed it. You might try crema, the Mexican/Central American version of sour cream, if you have it available. It's milder than American sour cream so it will affect the flavors less; it's closer to cream fraiche. Any sort of fat on the tongue is supposed to ameliorate the burning sensation (remember the old home remedy of smearing butter or oleo on minor burns?) so even the fat in avocado would help but it sounds to me like it's so over the top for your tastes your best solution is to make another batch to blend in.

            1. re: brucesw

              Thanks for your help and I learned my lesson. Because it's in my genes to never throw any food that someone, somewhere could eat, I'll make another batch without the heat, add a small amount of the first bit and freeze the rest into small containers for chicken tortilla soup down the line.

            2. re: ESNY

              We ate it with a lot of sour cream. It was absolutely delicious. Unfortunately, with or without the sour cream the pepper refused to let us sleep. It felt like I had a smoldering source of heat that started in my heart, went through my lungs and rested in my stomach.

            3. Do an experiment: Put a little bit of your soup in a bowl and add a few drops of honey. Taste and see if the heat has been tamed.