Turning down the heat?


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So I made a pureed broccoli soup yesterday with some stalks I had and it is quite delicious--but I accidentally tossed in about a tablespoon of red pepper flakes (instead of a teaspoon) and it has some seriously overwhelming sneaky heat in there.


In my past life, I would have tempered the heat with some combination of dairy and sugar but...


Any hot tips on how to bring the fire down some?


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I will try the potato suggestion--I really don't want to mess with the flavors or the consistency, this turned out really well for something I literally just tossed into a saucepan yesterday, except for the accidental tripling of the pepper flakes.  ;)

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