Help!

I made chicken stock out of leftovers yesterday and we had chicken rice
soup for dinner. It was pretty good.

Today I used the remaining 3 cups of stock with carrot, celery and
onion, and some fresh pumpkin from my garden (steamed and pureed) to
make curry pumpkin soup. In addition to the vegetables there's fresh
garlic (1 clove) and about a tablespoon of McCormick curry powder.

It's bitter and I don't know how to fix it. I'm afraid of just adding
sugar. I tried a few spoonsfuls with a bit of half-n-half, and that
helped, but the bitterness came through as an aftertaste.

Any suggestions for rescuing dinner?



Dawn

Dawn wrote:
> Help!
>
> I made chicken stock out of leftovers yesterday and we had chicken
> rice soup for dinner. It was pretty good.
>
> Today I used the remaining 3 cups of stock with carrot, celery and
> onion, and some fresh pumpkin from my garden (steamed and pureed) to
> make curry pumpkin soup. In addition to the vegetables there's fresh
> garlic (1 clove) and about a tablespoon of McCormick curry powder.
>
> It's bitter and I don't know how to fix it. I'm afraid of just adding
> sugar. I tried a few spoonsfuls with a bit of half-n-half, and that
> helped, but the bitterness came through as an aftertaste.
>
> Any suggestions for rescuing dinner?
>
>
>
> Dawn

Add some sweet apple cider to taste, or saute one or two peeled, cored,
sliced apples (Preferably something on the sweet side, not a Greening or
Granny Smith) in a little butter, preferably until soft and a bit
caramelized, and then puree with some of the soup and add it back in.

Did you "melt" the vegetables you added in some butter in a pan with a tight
lid, then remove the lid and caramelize them? That would have made the
carrot and onion sweeter, and given the soup more flavor. (Personally, I
wouldn't have added celery.) It also would have been a good idea to cook the
curry powder with the vegetables, at least during the lid-off stage.
Commercial curry powder can taste a bit acrid. I'd suggest using Garam
Masala instead, or making your own. It's not difficult.

In article >, d-
says...
> Any suggestions for rescuing dinner?
>
Try some (just a little) more salt.
It is salt, not sweet that is a cure for bitterness.
--
Carl Robson
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