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too spicy

post #1 of 6
3/23/07 at 7:12pm
Thread Starter 
I just made a buffalo chicken soup for a home show in the AM, it came out a little too spicy. Any thoughts on how to remove a bit of the heat without adding to much to it. The flavor is great, it just may be a bit spicy for some. s
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post #2 of 6
3/23/07 at 7:20pm
What's the recipe?

It would be nice to know what's in it so we can balance additions without shifting the flavor profile much.
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post #3 of 6
3/23/07 at 7:33pm
Thread Starter 
just the basics for ingredients, celery,onion, stock, cream, Franks red hot, cheddar cheese,chicken. I was going to top with Gorgonzola when served, if I heated it with the gorgonzola inside instead do you think that would reduce the zing without being too overpowering?
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post #4 of 6
3/24/07 at 5:22am
Serve it in a wide bowl. Get some thick sour cream, mix with some buttermilk until proper consistency, stir in some ranch dressing mix, and using a squirt bottle, apply with flair, wild abandon, and animated waving of hands.
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post #5 of 6
3/24/07 at 6:11am
Adding dairy in some form or another is probably your best bet. Whether it is stirring in some blue cheese, serving with a dollop of sour cream, or creaming out the soup, or a combination of these. Also trying adding a splash of acid, in the form of lime juice, lemon juice, or a little vinegar.
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post #6 of 6
3/24/07 at 7:36am
Make another batch without the Franks' Hot Sauce and combine the two batches.
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