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kick'in it up

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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. Sour cream? Creme fraiche?

    2 Replies
    1. re: ipsedixit

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

      1. re: vandan

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

    2. 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

        thats what i figured

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

        1. 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

            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

              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

                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

                  how do you suggest, cheesecloth??

              2. re: vandan

                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.