I have made this before without problems, but this time the soup turned out somewhat unpleasantly sweet. Well, OK, I made a couple of changes.
Added carrots as suggested. Have done this before, without problems. Used smoked turkey wings instead of ham. Used homemade stock that was minimally salted. I used red onions, although usually I use yellow. "Salt & pepper to taste" for me is rather heavy on the pepper for this dish.
I added a bit more salt & pepper and a snort of dry white wine, which tamed it a bit, but I wonder what went wrong.
Did I maybe have an usually sweet carrot? My "large rib of celery" was the source? Would red onions make that much different? Something about turkey vs. ham? Was it simply an unfortunate alignment of the planets?
by nutraxfornerves
5 Comments
Did the smoked turkey have a rub on it? Could have contained more sugar than expected.
Add some apple cider vinegar
Every time I add carrots to something savory, I over do it and it ends up too sweet.
Most soups with beans or vegetables will be naturally sweet, that’s what spices and acids take care of
Previous comments are correct about the turkey. So much better to stick to ham or hocks. Not even a honey-baked ham (I made that mistake once). As far as adding carrot, Mom taught me to think of adding enough carrot only for a bit of color and that’s how you don’t overdo it…