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Old 01-12-2016, 11:19 PM   #1
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Offsetting garlic

I put a little too much garlic powder in my veggie soup...how can I offset or counteract that to make it not be so overwhelming?
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Old 01-12-2016, 11:42 PM   #2
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Make another pot of veggie soup without garlic and blend the two together.

Short of that... nothing. Chalk it up as a lesson learned.
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Old 01-12-2016, 11:57 PM   #3
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I'm afraid Steve is right. Depending on how strong it is, diluting it with more of the liquid you used short of doubling it might work.
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Old 01-13-2016, 03:57 AM   #4
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You can also ladle off half the soup stock and freeze for another time or even a different recipe. Add in some new plain stock to replace. Then you won't have twice as much as you planned to make for the veggie soup.
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Old 01-13-2016, 11:53 AM   #5
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In our house, it would probably be well received. We like garlic. A lot!
But if we over did it, it would be with fresh garlic as we never use granulated/powder garlic in soup.

But I do understand your problem. The suggestions above seem like your only recourse.
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Old 01-13-2016, 01:42 PM   #6
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Quote:
Originally Posted by Roll_Bones View Post
In our house, it would probably be well received. We like garlic. A lot!But if we over did it, it would be with fresh garlic as we never use granulated/powder garlic in soup.

But I do understand your problem. The suggestions above seem like your only recourse.
The motto of our family is "You can never have too much garlic." With three in the family with a heart attack history, we just love garlic.
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Old 01-13-2016, 03:04 PM   #7
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I like a lot of garlic, too, but I think there can be too much of a good thing. DH used to go overboard with it and it burned my mouth. Not good eats.
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Old 01-13-2016, 04:39 PM   #8
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Ya I never use garlic powder. There's something about that isn't 'garlically'
My favorite way of using lots of fresh garlic is to chop off the root part of the garlic leaving the whole bulb intact. In a SS pan put in a T of olive oil. Med to low heat. Set the bulbs cut end down on the pan. VERY slowly cook the bulbs until they are very soft. Remove and gently squeeze out the garlic from the bulbs. Use it however you want.
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Old 01-13-2016, 05:05 PM   #9
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I like a lot of garlic, too, but I think there can be too much of a good thing. DH used to go overboard with it and it burned my mouth. Not good eats.
I always precook garlic before I mix it in other foods like mashed potatoes, etc. Like you, NEVER raw.
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Old 01-13-2016, 11:54 PM   #10
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Thats the issue I'm having with it Puffin...it doesnt taste like the fresh stuff :( Decided to split it, add more liquid and freeze half. Looks like I'll be eating veggie soup until next winter ;)
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