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Salvaging really watery broccolli soup?

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Hey Chowhounders! I'm new here, and I'm hoping for some advice on my most recent kitchen fail. I'm not much of a cook so if I'm missing out on something obvious, well you know why.

I followed this recipe (http://goop.com/newsletter/15/) for broccolli arugula soup, but I misread some of the ingredient amounts and added too much liquid. Afterwards, I tried adding in some chickpeas to thicken it, but now it tastes kinda like very watery mashed potato with a strong chickpea aftertaste. Also, I used dashi for half the liquid, so there's a strange, subtle seaweed & shiitake overtone. I don't want to waste it but the texture is so unpalatable, and the flavor is a little off.

Is there anything I can do with the soup? I only made two servings but I strongly dislike wasting food.

It would be pretty good if I could get it to the consistency of mashed potato. Then I'll pretend it was mashed broccoli or something. Could I simmer it in a pot with the cover on, or will that burn it?

Thank you so much!

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  1. Heavy cream makes everything taste good.

    1. Let's see, you have a few options:
      You could use a potato. Use a russet potato that will fall apart completely. Simmer it very, very gently and stir often to make sure it doesn't
      You could make a roux to thicken it - cook a couple spoonfuls of flour in a couple spoonfuls of butter than slowly incorporate into your soup simmering very, very gently.
      Maybe some spices to balance the flavor? Or a little soy sauce?

      3 Replies
      1. re: Helvella

        Ah, thanks for the suggestions. I already tried adding some spices when I added the chickpeas.

        I think I'll do the potato thing, but you didn't finish your sentence - "gently and stir often to make sure it doesn't"?

        I only have Japanese yams on hand right now, why specify russet potatoes?

        1. re: zhouxtina

          . doesn't burn. You can simmer out the liquid, but you want to make sure it doesn't burn, so you have to keep stirring.

          As stated, a russet potato falls apart. so is easier to thicken.

          Japanese yams fall apart too, but the texture gets soft and screwy and unless you ran it thru a blender, I think it would have a worse texture. Also, I don't think it would be a complementary flavor to what you currently have.

          Are you going for vegetarian? Maybe some smoked sausage or ham would balance th flavor

          To me, the off flavor is the bigger issue than the texture. You can always simmer it down.

          I hate to waste stuff too. It seems though you are just throwing more and more into this and not getting an edible product.

          If you don't want to waste it, freeze it in ice cube trays and add a cube or two to future soups where it won't overtake the flavor. or texture.

          1. re: rworange

            Yes thank you. I left off "doesn't burn".

      2. I think, cube a potato into .5" pieces, add some red chili flakes, maybe some minced garlic. Simmer until the potato is done.

        2 Replies
        1. re: jaykayen

          Thanks! dyou mean simmering the potato in water or the soup?

          1. re: zhouxtina

            The easiest way is to add instant mashed potato until it gets to the consistency you want. When I make broccoli soup though, I always add some roux after boiling the broccoli, and then at the end add a bit of Velveeta to thicken to my liking. Either way may help you. Not sure if I could get past the seaweed taste though; I love it on its own, but........

        2. It will be thicker if you blend it with an immersion blender or in a regular blender, especially if you cook potato into it. Yam is another flavor and texture to contend with. But it sounds like you don't like the flavor either. Sometimes soup tastes magically better the next day.

          1. My husband laughs at the way I will do everything to try and use up that last cooked yam or quarter head of cabbage or whatever. But sometimes it's throwing good food after bad and wasting more so it's important to realize when it just ain't going to work.

            1. Okra is a natural thickener and it would taste great along with the flavors you already have. Potato starch or potato flakes would work too if you have them nearby. Lastly, a good shredded cheese never did broccoli or chickpeas any harm.

              1. Why not just add more brocolli and/or arugula to your soup?

                1. As a detox soup (as written on Goop), the soup is meant to be a bit thin.
                  I would have broken the soup down into several separate portions and thickened the first batch by adding more veggies.

                  And fwiw, the Goop recipes, beyond some of the salad ideas, have never worked well (for me). I think GP owes alot to her team of helpers but accurate....needs work.