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Salvaging really watery broccolli soup?


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Salvaging really watery broccolli soup?

zhouxtina | | Jan 18, 2011 04:24 PM

Hey Chowhounders! I'm new here, and I'm hoping for some advice on my most recent kitchen fail. I'm not much of a cook so if I'm missing out on something obvious, well you know why.

I followed this recipe (http://goop.com/newsletter/15/) for broccolli arugula soup, but I misread some of the ingredient amounts and added too much liquid. Afterwards, I tried adding in some chickpeas to thicken it, but now it tastes kinda like very watery mashed potato with a strong chickpea aftertaste. Also, I used dashi for half the liquid, so there's a strange, subtle seaweed & shiitake overtone. I don't want to waste it but the texture is so unpalatable, and the flavor is a little off.

Is there anything I can do with the soup? I only made two servings but I strongly dislike wasting food.

It would be pretty good if I could get it to the consistency of mashed potato. Then I'll pretend it was mashed broccoli or something. Could I simmer it in a pot with the cover on, or will that burn it?

Thank you so much!