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Quick, Help! I need a quick fix

post #1 of 5
Thread Starter 

Hi guys, I need help.

 

I made a chilled roast red pepper and tomato soup and it is a little raw tasting, Is there any way i can save it? It is a big batch, so i dont want it to go to waste.

 

I am serving it with black olive puree.

 

Any help would be great!

 

Thanks!!

post #2 of 5

A little more information would be good. I'm not sure what you mean by "raw tasting" ? i hate to ask the obvious but did you cook it? If not, then simmer for a little while, then chill it. Otherwise I'll need a few more details.

post #3 of 5

Lol!, "did you cook it?", IME cooking it always takes the raw away!, to funny!

Sorry was really lol, sigh, okay, so did you?, cook it I mean?

 

CW's advice is the best I can come up with.

 

 

 

Good luck,

 

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #4 of 5
Thread Starter 

Yes yes, I roasted the tomatoes and red peppers separately, Removed the pepper skins, blitzed with a veg stock and strained and chilled.

I didn't get the roast pepper flavor, It just tasted raw.

Re heating helped,and it was serveable, tasted ok. 

Colour was great, just what i wanted with the dish, but next time i will make is cream based.

 

Thanks Chefwriter!!

 

Everydaygourmet, "did I cook it?" hahaha, glad i gave you a laugh! 

post #5 of 5

I think by raw you may really mean unfinished or incomplete. You might try a few flavor boosters. I don't know what you used to make the veg stock but miso paste can add some nice body to the flavors. Saute some onion. Salt, pepper and a bit of garlic, perhaps roasted, blend in some olive oil. Finish with some parsley pesto (no cheese) just before serving. You may need to increase the amount of roasted red pepper to realize the full effect. Most chilled soup should be treated no differently than a hot soup at first. Keep in mind that the seasoning will need to be overdone slightly because the flavors will be a bit muted when you chill the soup. So while hot, the soup will seem over seasoned. When cold it will be just right. 

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