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Help-burnt soup

post #1 of 5
10/14/07 at 8:09am
Thread Starter 
I made broccoli soup which I've made before, however, after adding the cold milk and flour, the soup began to thicken, but did not come to a boil, I noticed a burnt smell, but because the soup was not boiling and I had kept stirring it and it didn't appear to be scorched on the bottom of the pot, I thought that something was on the burner burning.
The soup never did come to a full boil, but it has a very slight burnt taste. Is there anything I can do to remove the burnt taste. I hate to waste a full pot of soup.

EB
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post #2 of 5
10/14/07 at 9:11am
Nope, sorry. Nothing you can do.
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post #3 of 5
10/14/07 at 1:01pm
Throw the sucker out!

I remember a friend of mine burning the bottom of a huge pot of beans. There were so many, and we did everything to get rid of it, even add chipotle. It was GROSS. Very funny. And sad.
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
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post #4 of 5
10/18/07 at 10:12am
"He's dead, Jim."

We ruined a pot of chili and worked on "saving it" for an hour, to no avail. I felt like the doctor in those emergency room dramas who pounds on the long-dead patient's chest.
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post #5 of 5
10/19/07 at 7:48am
Toss the soup and start over.

When I make soups of cream or milk base I usually double boil it to avoid scorching. Process takes a bit longer but found it to be full proof especially if your multi-tasking. God knows I've botched my fair share of soups cause I got busy doing something else. :lol::lol::lol:

Best of luck....

Best regards....
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