Thanks for the tip. I had just finished making a HUGE (double batch) of Pea Soup. I was heavy handed on the black pepper and added toooooo much. Came to this site for advice. I found the post that said to add lemon juice and a little sugar to balance it out. I was skeptical but tried a little in my bowl of soup. To my amazement, yes it did work. I ended up adding it to the whole pot of soup and I was able to save the soup!!!!