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Troubleshooting Soups

Appears in
Easy Soups from Scratch with Quick Breads to Match: 70 Recipes to Pair and Share
Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

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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