You made your soup stock too spicy how do you reduce it?

Answer 1

I added potatoes, as someone else suggested on this site, and that worked great. Also, I added carrots and celery, they also absorbed the flavor.

I am ever so glad that I checked after a half hour what the bay leaves were doing. It was about six quart batch, and I used three leaves, but they were taken right off the laurel we bought a few weeks ago. Given that they were fresh the flavor was much more pungent. Normally I would have used three for a pot roast or soup, but fresh overpowered the soup in about a half hour. Next time I will use one fresh leaf.

Good luck with your cooking!

Answer 2

A good trick to reducing the flavor of adding too much spice such as thyme is to add a potato to the soup. The potato will soak up some of the extra flavor and can be removed from the soup or left in.

Answer 3

Add more broth or water to the soup.

Adding potatoes frequently tones down excessive flavors in soups and stews from, for example, too much salt, pepper, or herbs.

Peel the potatoes and cut into cubes - the size depends on whether it's already a chunky soup. Add the cubes to the soup and simmer until they are cooked through.

You can also continue cooking until they are softer, and then puree the soup.

Don't, of course, add any further salt or other flavors! Offer salt at the table if you like.

Answer 4

If you made your soup stock too spicy, to reduce it you can add milk or cream. You could also add creme fraiche which is a bit thicker.

Answer 5

i would strain the noodles out and restart. I really don't know how else to fix the problem.

Answer 6

If you've used flakes, you can use a spoon the way you would skim fat from chicken soup. Hold a small mesh strainer over the bowl and skim the flakes (they float). The broth will return to the bowl.