Help me rescue my bland soup
Help I threw in carrot, potato, parsnip, turnip, leek and two ham stock cubes but I've ruined it by using to much water and I've already blended it. I would really hate to have to chuck it in the bin. Any suggestions on how to rescue the flavour and thickness? Added a little paprika and coriander earlier still very bland.
Best Answer
If too much water is the culprit, then its a simple matter of reducing the soup on the stove top. Just put it in a pot and boil it with the lid off(so the water escapes) until you reached a desired thickness and flavor.
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How do you fix bland taste in soup?
If the broth or stock is too bland, season with a small pinch of salt and/or pepper. Remember, salt is added to highlight the flavors of the ingredients, not to make them taste salty.How do I spice up bland soup?
Perk up a Bland Soup With Simple Pantry StaplesAdd a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead\u2014it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.What can I add to soup to give it more flavor?
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.What to add to soup to make it more filling?
Almost any soup can be turned into a more filling meal with the addition of cooked pasta, noodles, potatoes or rice. For example, add orzo pasta or rice to tomato soup. Add tortellini or other small, filled pasta shapes to mixed vegetable soups. Add diced white or sweet potatoes to meat and vegetable soups.Don't Nix Your Food, Fix it! | Food Hacks and Tips by Blossom
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Answer 2
Thickness is actually easy to deal with (assuming you're trying to thicken it) :
- Take a potato, peal it, then grate it. Add the grated potato to the soup, and let it cook 'til it breaks down fully.
... or you could use instant potato flakes.
For the blandness, if you have time, see an earlier question on the topic. If you need an immediate fix and don't want to wait for things to cook down, I find acid works best (a shot of vinegar or sherry, a squeeze of lime or lemon juice, or a dab of sour cream; exact type depends on the cuisine you're going for; add just before serving).
Also consider adding extra salt (possibly in the form of bullion) and pepper (any type -- crushed red, black, paprika).
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