Can you salvage my ruined soup? Please HELP!

[Poppy]

I've just made a "Red Pepper With Lime" soup and have made it way too hot by adding a large chilli rather than small and too much lime juice.

I want to save it but without compromising on the taste. Can you help?

Here are the ingredients:- 5 red peppers, 1large onion, clove garlic, 1 litre vegetable stock, juice of 1 and a half limes (should just have been one), 3 tablespoons tomato puree, 1 red chilli (huge one!)

It also could do with tasting sweeter!

I'm doing a lunch for 5 women tomorrow (from my antenatal class) and I'm going to make their mouths bleed! Oops! Please help me...

Thanks Poppy

[sunflower68]

Poppy the only thing I can think of is to unfortunately water it down a little with either/and stock/milk to make it a 'cream of ' soup. Add some vinegar? Also make sure you put one or two tsps brown sugar in, it should help.

[Clanad]

Whenever this happens at our house, we simply double the recipe sans the overused ingredient. If this ends in to much of the soup, simply freeze the remainder for yet another meal...

[asciwhite]

Hi Poppy, add a little honey, as I find honey can take the edge off the heat....

[patsyann]

Hi Poppy,I was watching a cookery programme recently where it was recommended to add some plain yoghurt to a curry that had too much chilli in.It might be worth taking a small amount of the soup and add a little yog to see if it helps.

[Poppy]

Thanks so much everyone. After much deliberation I've decided to go with Clanad's idea of doubling up to be on the safe side. It's a tried and tested recipe and I want to make it as I usually do as I know what it tastes like.

If it happens again when I'm not cooking for other people I think I'll experiment with honey/yoghurt/vinegar. It probably will happen again anyway as my husband has just kindly reminded me that last time I made this it was like chilli sauce!