HOME > Chowhound > General Topics >
Are you making a specialty food?

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?

  1. JungMann 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 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 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 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 Jun 17, 2010 03:01 PM

            how do you suggest, cheesecloth??

        2. re: vandan
          JungMann 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.

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

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

        1. j
          janniecooks 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 Jun 17, 2010 01:58 PM

            thats what i figured

          2. ipsedixit Jun 17, 2010 10:31 AM

            Sour cream? Creme fraiche?

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

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

              1. re: vandan
                ipsedixit 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.

            Show Hidden Posts