Giving Time to the Perfect Hot Pepper Soup Here

Sometimes, it is not salt that is missing from the soup, but a “little something”. We all have our little “tips” to improve a homemade soup. Starting with cream, butter, cheese…..But do not lose sight of that at the base if we use good fresh and tasty vegetables; there is not much to add. Already, if you return your fresh vegetables and cut in small dice in oils with pronounced tastes, your soup will be even more raised. The use of the hot pepper soup is essential here.

We will, then, peg the other solutions to give a little more taste to his soup; otherwise, there will be no article

  • Fresh or dried herbs
  • When cooking laurel and thyme, remove before blending.
  • Before serving, sprinkle your chopped herbs soups with your choice and according to the vegetables that make up your soup, parsley, chervil, coriander or chives.


Mustard, tomato concentrate, lemon juice or a little apple vinegar: To enhance the acidity, we can add before serving to choose one of these ingredients. However, pay attention to the color with the concentrate!

  • Tamari, Soya sauce, Viandox of Japanese, Chinese and American origin, all these “exotic” concentrates today integrated in our kitchens and to net on the soup before serving.
  • Cubic broths of poultry, beef.
  • The oils with various tastes: nuts, zucchini seeds, sesame … pour a few drops before serving. And besides, it’s pretty.


The list is not exhaustive, but all these cheeses are often associated with zucchini, potatoes, leeks ….to bring and a mellow and cheesey texture.


  • With the theme “Soups of the World” of the last edition of AmoureusementSoupe, spices and especially spices at my leisure were in the spotlight. You will also find in the Cahier de Recettesall the uses made by the bloggers participating in this edition.
  • An onion stung with 1 or 2 cloves and a small piece of cinnamon stick (as in the pot au feu).
  • Put whole grains of pepper and heat the soup with; So, it will have even more perfume and will not sting too much
  • Salt with celery or garlic!

The curry associated with many vegetables, such as cucurbits, most green vegetables (except perhaps leeks more “in love” with cumin) and legumes such as coral lentils…

And finally the inevitable crouton of bread or baguette, rubbed with garlic or not, covered with rust or cheese or not … or finally more surprising but why not, before serving, dilute an egg yolk with a little soup broth (mix very quickly to not cook the yolk) and pour it into the pot.