Alix said:Huh. That sounds like a tough one to work with. I don't think I'd add any citrus to a creamy soup like that. What about toasting some rice and then adding it to the soup to add a bit of an earthy, nutty flavor to the soup? That might make you notice the maple a bit less.
Huh. That sounds like a tough one to work with. I don't think I'd add any citrus to a creamy soup like that. What about toasting some rice and then adding it to the soup to add a bit of an earthy, nutty flavor to the soup? That might make you notice the maple a bit less.
Alix, I didn't' know the base of the soup was cream when I suggested citrus. I really don't think much will solve the problem unfortunately.
...I've used a maple ham bone in split pea soup, and we liked it.
pacanis said:It gives it kind of a nifty flavor, doesn't it?
I'm not as young as i was, Snip (who is?) and my eyesight is failing. I thought that instead of saying "curry it", you had written "bury it", and I was all ready to post a +1!You could curry it. Lots of curry have a sweetness to them. Maybe take a cup or so out and try adding a bit of curry and if it tastes good spice the whole lot.
I'm not as young as i was, Snip (who is?) and my eyesight is failing. I thought that instead of saying "curry it", you had written "bury it", and I was all ready to post a +1!