I put too much white pepper in my pea soup.

Can I add something to make it taste less peppery?

If you used a chicken stock for your base you may want to add some more stock and cook it down so you get the desired thickness.
Sorry that is all I can guess at.Maybe someone else will come along with a better answer.

Um. Well I really haven't had pea soup so maybe you can add favoring or maybe some spices. I'm not very good at fixing things that I haven't had. Sorry :(

Maybe add more peas to "dilute" the pepper some. Then you'll have leftovers to freeze. :)

I've heard that you can add a potato to soak up salt, so maybe it would work also for the white pepper. Or it just might take out all the salt.:confused:

Adding more broth to the mix sounds like a sure fire idea to me, that's what I usually do.:)

I just looked on line and many people swear by lemon or lemon juice and then sugar to offset the lemon. I would do it a little at a time:)

Everybody has good suggestions.
Sometimes ginger will take away the hot from too spicy of foods but it doesn't taste good with some things.

Wine takes the heat out of too much red pepper in spaghetti sauce. I would try white wine.
Add a little to a small amount and cook the alcohol off then taste it to see if it works and if it doesn't ruin the taste for you. SS

As the OP's post was in May, and she/he has not returned, I assume she/he either ate the soup or tossed it out. Either way, after 2 months, the soup would be no good.


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