Help! I have just made some Cajun spiced soup - largely kidney beans plus celery, red bell pepper spicy sausage and chopped tomatoes, plus a load of Cajun seasoning. And it is VERY hot! What can I do to make it more bearable to eat? I don't really want to add cream to the soup itself, but what else can I do?
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So the soup is really tasty and I didn't want to spoil that, so just went with lots of (freshly made) bread and butter and big glasses of milk! At least the 'burn' didn't last too long, and boy did it clean out the sinuses! |
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The instant rescue is to sieve out all the solids and add them to a can of cream of tomato. You can work out what to do with the "seasoned stock" later - might make a good basis for chili con carne or "Sloppy Joes", from what you say. Just add ground beef ... or add it back to the soup to give th flavor you want. |
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