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soup advice

m
maggi2 Nov 13, 2013 02:31 PM

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.

  1. c
    chowfinder Nov 13, 2013 03:15 PM

    White pepper?
    Raw minced garlic?
    Minced Banana Pepper??

    If you don't mind colour alteration - cayenne, or any pepper.

    1. s
      sandylc Nov 13, 2013 06:29 PM

      Cayenne is my go-to in this type of case - it adds warmth without really leaving any other flavor.

      White pepper would be another interesting choice, but it has a distinctive flavor that you have to decide if you want in your soup.

      1 Reply
      1. re: sandylc
        inaplasticcup Nov 13, 2013 07:16 PM

        For subtle heat without messing too much with the flavor, I'm with sandylc.

      2. pagesinthesun Nov 13, 2013 06:33 PM

        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.

        1. Cherylptw Nov 13, 2013 06:41 PM

          if you like a little smokiness, a dash of ancho chile powder is nice. Not hot but a smoky finish when you swallow it.

          1. emglow101 Nov 13, 2013 06:43 PM

            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.

            1. Ttrockwood Nov 13, 2013 06:51 PM

              Start with sauteed onion and garlic, use a strong veg broth, more salt than you think (root veggies seem to need it), a parmesan rind in the broth would be nice.
              To add a kick i would make a brown butter with chopped sage to drizzle ontop just before serving. A pinch of red pepper flakes ontop would be a pretty contrast and a nice pop of heat

              1. nokitchen Nov 13, 2013 07:02 PM

                I'd start simple with some cumin. Some ground in the soup and some seeds on top for some crunch. In fact, that's exactly what I'm going to do, as the celeraic-apple soup I made last season was also a little blah.

                1 Reply
                1. re: nokitchen
                  tcamp Nov 14, 2013 06:18 AM

                  Seconding the cumin suggestion. I'd coarsely grind seeds and fry them along with aromatics at the beginning.

                2. ipsedixit Nov 13, 2013 07:13 PM

                  Ground fresh horseradish

                  4 Replies
                  1. re: ipsedixit
                    monavano Nov 14, 2013 12:03 PM

                    Love this idea!

                    1. re: monavano
                      ipsedixit Nov 14, 2013 06:30 PM

                      One of the great underrated and underused items in cooking.

                      1. re: ipsedixit
                        monavano Nov 14, 2013 06:35 PM

                        I seriously have to keeps some on hand. Do you freeze it (like ginger)?

                        1. re: monavano
                          ipsedixit Nov 14, 2013 06:36 PM

                          No.

                          Use fresh, they're hardy roots and you can grow them, easily, indoors.

                  2. Chemicalkinetics Nov 13, 2013 07:15 PM

                    I agree with chowfinder. If you want subtle heat instead of real pepper heat, then I recommend:

                    Ground pepper (white or black)
                    Garlic
                    Ginger

                    In addition, like sandylc said, I find cayenne pepper powder to be on the weaker side.

                    1. letsindulge Nov 13, 2013 07:20 PM

                      I'd add a pinch of jalapeno pepper (not the chile) when you're sweating the aromatics, and veggies.

                      1 Reply
                      1. re: letsindulge
                        c
                        chloebell Nov 14, 2013 06:32 AM

                        Roast some poblano's, seed, chop then blend in soup.

                      2. hotoynoodle Nov 14, 2013 06:40 AM

                        smoked paprika or pimenton add nice dimension, but what it might just need is more salt and acid. by nature it's a mild soup.

                        1. c
                          chez cherie Nov 14, 2013 06:33 PM

                          a little chipotle in adobo puree is nice with celery root. just make it a subtle, background warmth.

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