I made what I was hoping was going to be a great chicken soup over the weekend. It was intended to be my lunches at work for the week. But the recipe neglected to mention that the two sliced lemons (the idea was to infuse the broth with the lemon flavour) should be peeled with the pith removed (I know...I should have thought of that...but I was feeling flu-ish, that's why I was making the soup in the first place!!!)
So now the bitterness of the pith has infused the broth as well and I'm stuck with a bitter soup. Anything I can do to counteract it? It's a huge batch, I'd hate to pitch it all...I don't mind good arugula/endive bitter but this is something else...horrible.
Any ideas? Beyond throwing a habanero pepper in to cover up the flavour of the entire dish?? LOL