Troubleshooting Soups

Appears in

Easy Soups from Scratch with Quick Breads to Match

Published 2017

About

All of the recipes in this book will give you tasty results, but ingredients differ, stoves differ, and every cook has a bad day now and then. It helps to know how to fix a problem, should you ever run into one. Here are some of the frequent slings and arrows of soup making and how to fix them.

PROBLEM: “My soup tastes flat.”

SOLUTION: Add an acidic ingredient. Chefs know that a squeeze of lemon juice, a hit of good-quality sherry vinegar or white wine vinegar, or a glug of brandy can brighten the flavor of any dish, especially soup. Add a small amount, 1 tsp or so, to start. Taste the soup, and then add more if needed.

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Soups from Scratch

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