Thursday, November 22, 2007
Help Required - The Soup's Too Spicy
I made this delicious Tomato, Chorizo & Beet Green Soup today, inspired by one that Kalyn made. It had wonderful things in it like beet greens to temper the chorizo, chick peas, tomatoes, fennel, oregano, basil...BUT and it's a really big BUT...it was so spicy we could hardly eat it, even with the sweetness of the Roasted Carrots & Beets Salad that I served with it. I thought that would be enough Yin/Yang - sweet/spice for balance. Not so! This particular chorizo really packed a punch.
And how is one to know just how spicy it will be? After all one person's "spicy" is another person's "mild", so simply asking the butcher doesn't necessarily work, and tasting raw chorizo doesn't appeal to me. I suppose I could have sauteed a small bit and tried it, but that would be too smart. Next time, I'll ...well, I think it will be a while before I try any more of the local chorizo. Probably the next time I make this soup I'll use some sweet fennel sausage from my local Italian grocery store. I know what that tastes like and I can always add a little crushed red chilies for a mild heat factor.
But I have a huge pot of soup sitting on the stove. I thought it would be perfect for the weekend. So here's where I need help fast - Today is Thursday. What can I do to take some of the heat out of the soup?
Related links: Food and Drink Easy Cooking recipes soup