Valerie wrote:
> I just made a wonderful curied apple and butternut soup. The recipe
> called for two tablespoons of curry and a dash of cumin but I
> mistakenly reversed them. I love spicy food, but two tablespoons of
> cumin was much too hot. I know that adding potatoes can eliminate
> saltiness. Does any one have any suggestions on how to reduce the spice?
>
Serve it over rice. Take lots of rice and a little soup in each
mouthful. Or dilute it with more stock and potatoes.

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877