I enjoy making soup and this morning I made vegetable soup using an onion, some carrots, parsnips and some celery together with two beef stock cubes and a handful of pearl barley. I used my stick blender to make a smooth soup and decided to add some sandwich pickle just to give it a bit more flavour. Result - it is far too sweet! Please what can I do to get rid of the sweetness. Many thanks.
This is the type of occasion I would use Umami paste as it certainly adds that 'something'. I would agree that potato is a good idea and would add a leek or two. Hope it improves to the point that you are trying to remember exactly what you did so that you can do it again!
Carrots and parsnips have a fair amount of sugar in them and can make a soup or gravy sweet if you use too many. Ditto onions, but if you only used one that won’t be the culprit. Perhaps not the pickle next time. Sorry I have no useful advice to offer.
I made onion soup yesterday using I think james Martins recipe which had 4 tablespoons of balsamic vinegar. I only used 1 and it gave it a very vinegary taste which is why I would say hold back on the balsamic vinegar. It's got to be the chutney which makes it sweet so why not add soy sauce to a small amount and see if that does anything.
I don't know the answer to this one, choc pudding, but agree with others it must be from the pickle. I have some very sweet soup at the moment, main ingredient red peppers. It's delicious. Maybe try adding some of those? But on second thoughts, agree with Blubell - chuck it out.
I think I will try some soy sauce and water. I will have to force feed it to DH - but he is out today and I will be out tomorrow. We may be facing this soup for a few more days! Next time I will make plain broccoli or mushroom soup.
We recently went to a soup and pud lunch run by the local WI. The chairlady had made broccoli and Stilton soup which was delicious and far more Stilton than broccoli.
Both Delia and nigella add blue cheese and/or sour cream to their root veg soup recipe, at the last minute, as a swirl. I’m going to try that tomorrow, in my slightly too-sweet parsnip/leek/carrot soup.