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kick'in it up

vandan Jun 17, 2010 10:11 AM

made a soup this morning and while it was good it was lacking something, and as it was an opaque-white(ish) broth was wondering how to put some zing in there without changing that beautiful colour( all my hot sauces are red) thought of horseradish( though i do prefer heat in back of throat, as opposed to the nostrils) and chili flakes( been years since i used them so not sure if tehy would change the colour) , any othe ides?

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  1. ipsedixit RE: vandan Jun 17, 2010 10:31 AM

    Sour cream? Creme fraiche?

    2 Replies
    1. re: ipsedixit
      vandan RE: ipsedixit Jun 17, 2010 10:44 AM

      should have been more clear but i meant how to spice it up

      1. re: vandan
        ipsedixit RE: vandan Jun 17, 2010 11:25 AM

        White pepper, crushed white peppercorn, ginger and/or garlic powder and perhaps white cardomon if you can findi t.

    2. j
      janniecooks RE: vandan Jun 17, 2010 12:44 PM

      Not sure what kind of soup you've made, but bear in mind that chili flakes will add red color to the broth - think of how red chili oil is - that color comes from the flakes.

      1 Reply
      1. re: janniecooks
        vandan RE: janniecooks Jun 17, 2010 01:58 PM

        thats what i figured

      2. j
        johnlockedema RE: vandan Jun 17, 2010 12:46 PM

        Finely ground white pepper? A little garlic scraped and melted with some coarse salt?

        1. JungMann RE: vandan Jun 17, 2010 12:53 PM

          We'd really need to know how you flavored the soup to give you a good idea of what to put in it. If it were an opaque broth with fresh herbal flavors, I'd consider slitting a Thai chili, steeping it in the soup and then serving.

          5 Replies
          1. re: JungMann
            vandan RE: JungMann Jun 17, 2010 02:01 PM

            it was very basic ,it was a tortellini and chicken with chicken stock and some whole milk a bit of crushed garlic, salt ,black pepper and dried oregano

            1. re: vandan
              vandan RE: vandan Jun 17, 2010 02:06 PM

              btw just bought some horseradish (creamy) and , put it into a soup that i ordered at a cafe (cream of brocolli) and man is it ever vinegary, is this normal? i lgenerally like to add my own vinegar, as it can overpower, as in this case

              1. re: vandan
                shaogo RE: vandan Jun 17, 2010 02:33 PM

                Squeeze the liquid out of horseradish to avoid excess vinegar. I sometimes will put a pinch or so of sugar into something like a soup that's had vinegar added, just to balance the flavors. But horseradish is totally appropriate in cream of broccoli soup!

                1. re: shaogo
                  vandan RE: shaogo Jun 17, 2010 03:01 PM

                  how do you suggest, cheesecloth??

              2. re: vandan
                JungMann RE: vandan Jun 18, 2010 08:13 AM

                Chili flakes will not alter the color you have. I might also suggest a rouille with a hotter chili, maybe a bit of habanero, to not only add heat but a bit of flavor as well.

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