Potato & Onion Soup - Bland

[MrsFallon]

Looking for some advice. I'm cooking a soup as per the above title using a home made chicken stock, white wine, mixed herbs, black pepper etc.

I am at the moment trying to cut salt/sodium intake as it's playing havoc with me and water retention.

Anyway to cut a long story short, I've tried it and it's just so bland.

Can anyone suggest anything I can do with it as I've done what I think is all the usual seasonings other than adding salt

[FunkyGibbon]

You could try one or more of these ideas:
Squeeze of lemon
Splash of white white vinegar
Shed loads of garlic
Dusting of nutmeg

FG

[Piglet]

....or when in doubt, add chilli

[juice]

Did you put any Bay leaves in ?

[Vyse]

Add some marmite or dashi to it.

[MrsFallon]

I suspect the final quantity made (3.2 liters) may have diluted the seasonings There was about a litre of home made chicken stock in it plus milk and white wine and a bit more water added.

I've tasted it now it's all been blended again and it's not bad, just needs a little something extra.

[PositronicRay]

Lea and Perrins. HTH

[MrsFallon]

PositronicRay said:

Lea and Perrins. HTH

It's had in it already

L&P - Just under a tablespoon
Mixed Herbs
Garlic Puree
Fresh Ground Black Pepper
3 Bay Leaves
1 Teaspoon of Marmite
White Wine

[21TonyK]

White pepper and fresh herbs are your best bet.

[SpeckledJim]

Add celery and cauliflower.

[jas xjr]

more onion . garlic

[MrsFallon]

Funnily enough I suspect that the potato to onion ratio might not have been quite right either.

It is admittedly my first attempt at P&O soup so on a learning curve with it.

[jas xjr]

you cannot expect it to be 100% first time out.sometimes i have cooked something and felt that there was something missing, and stressing about what i had forgotten. other people would taste it and say it was perfect.
one thing i would say , and im do not tp preach to the converted but its just something i have on my mind at the moment. people always seem to be in a rush , cook things more slowly and for longer.

[MrsFallon]

Thank you Jas

[kev b]

Did you cook the onions down until they were caramelised before adding the other ingredients?

If not then try it next time, cook the onions until they are dark brown and gooey, stirring all the time to stop them burning, it takes time and patience but will add loads of flavour.

[MrsFallon]

No I actually turned them into a puree'd onion base 1st a bit like I do when I'm making a curry. Then I fried it off with garlic and olive oil.

[KungFuPanda]

Cheese.

[Hoover.]

have you considered LoSalt ........ it has 66% less sodium then normal salt and is available in supermarkets

http://www.losalt.com/uk/

[MrsFallon]

Yep bought some of that.

One reason I'm not adding any extra is that I don't know how much salt in reality is in my home made stock. I made 2 litres of stock in total and that did have some knorr stock pots thrown in as well as with this batch I wasn't getting any colour compared to the batch I'd made at Christmas.

[MrsFallon]

Yep bought some of that.

One reason I'm not adding any extra is that I don't know how much salt in reality is in my home made stock. I made 2 litres of stock in total and that did have some knorr stock pots thrown in as well as with this batch I wasn't getting any colour compared to the batch I'd made at Christmas.