October 29, 2008
Attention Cooks: Help!
Anyone know a way to salvage a perfectly lovely vegetable soup if too much fresh dill has been added? Was trying to finish up quick as sick nine year old wanted to watch Nim's Island - and I tossed in too much fresh dill - now the soup is just overwhelmingly dill (vegetable soup - onions, carrots, celery, turnip, parsnip with a tomato base). Anyway to neutralize the dill? I'm going to refrigerate it tonight and hope it improves a wee bit on its own, but any suggestions most welcome.
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For the record, since dill seems diffuse with time, just let it sit overnight or a day or so (in fridge) and it will taste fine. I am not sure which of my emailed responses suggested this, so thanks to everyone! :)
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