I am making a pureed celeriac and sage butter soup and am looking for ideas about how to give it a little subtle heat. Without some added oomph it tends to be a little bland.
Raw minced garlic?
Minced Banana Pepper??
If you don't mind colour alteration - cayenne, or any pepper.
I wonder if more salt or a tiny bit of umami flavor would amp up the flavor of this soup without adding heat? Think about a little bit of reconstituted mushroom broth (without the mushrooms) or some grated parmesan cheese.
if you like a little smokiness, a dash of ancho chile powder is nice. Not hot but a smoky finish when you swallow it.
I'm not one for heat. For extra oomph in my soups. I just top my bowl of soup with grated parma,or romano cheese. And drizzle with a little olive oil.I'd wait untill tomorrow and taste it again, maybe it does not need heat.