Normally, this method serves me pretty well. Seasonings build up, enhancing over time and deepening as the soup simmers.
Yesterday was a whole different story. I started with the normal layer of aromatics -- onions, garlic, and herbs slowly cooking up to a flavorful base for the soup. I knew I wanted a spicier soup, so I went ahead and ground some red pepper flakes and cayenne into this mix, along with oregano, parsley, and garlic powder (as though the eight cloves I minced weren't enough!).
After adding my other ingredients, I tasted the broth. To my dismay, it tasted flat. Not a problem, I thought. I'll just zip it up with a few more cracks of red pepper, and a little salt and pepper to boot. Looking good, right?
Half an hour of simmering, and I was ready to test the soup. First taste? More like first choke. WOW. I felt that in the back of my throat, in my nostrils, in a sweaty upper lip...you get the picture.
So I tried anything I could thing of. Here's what I added: 1/4 cup of heavy cream (I couldn't bring myself to add more than that once I looked at the nutrition info!), 1 cup of water, 2 cups of mushrooms, and 2.5 cups of baby spinach. The after picture:
The result was a spicy, but tolerable soup. I was still sweating profusely by the time I was done my bowl, but I did get an added bonus of extra vegetables in every spicy bite!
Lessons learned:
1. Easy on the spice. If it burns a hole in your mouth, just think what it will do to your stomach.
2. Cream helps mitigate the spice.
3. Extra veggies and other fillers can distribute the spice around a greater volume of food.
4. There may be something valid about measuring cups.
On a completely separate note, I am trying my hand at fixing up furniture! Here's our old (and I do mean old) nighttable before.
After sanding:
I can't wait to see the finished product!
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