How to tone down cilantro taste in a soup recipe?

cclark1203

I made veggie soup today and got just a "little" heavy handed with the Cilantro. Does anyone have any good ideas on how to tone the taste of it down without watering down the soup a lot? I am not much of a cook and need all the help I can get. Thanks,

beamishcas

send it over to me. lol. I love Cilantro.

ishallnotwant

send it over to me. lol. I love Cilantro.

Me too! lol

Picola1984

I just had to google cilantro, gets called coriander here!

But yeah I think it can be a bit over powering

TourThePast

Freeze this first batch in half size portions, forget about them until you make another batch to which you don't add any coriander (cilantro) at all , defrost one of the the first batch half size portions, mix it with a half portion of the new batch, taste.

If it tastes okay, add half size portions to all of the first batch to make full size portions, job done.

Worse one I've done like this was a totally authentic green Thai curry recipe, supposed to feed four people, it was so strong I ended up splitting it into eight portions to add as a green curry paste to future curries!

77tes

You can NEVER have too much cilantro! I want some right now. In fact, I think I can smell it from here.

If you really want to tone it down just add more of the basic soup ingredients like broth or veggies or whatever else they are.

seph_house

i don't *know* but i have a couple of ideas which might help in the absence of better advice...

-cumin is a good partner for coriander/cilantro, i don't know that it would tone it down but it might change the taste into something more palatable?
-if you used fresh leaf coriander, just leaving it to simmer for a bit longer will help, cooking fresh leaf herbs for too long kills the flavour which you want in this case
-adding a big chunk of potato and simmering for a while and then chucking the potato away. this is the traditional way of rescuing an over salted soup/stew but... i don't know if the potato is specifically good at absorbing just salt or it'll work with other strong flavours.

bcampbell54

Not knowing the recipe, it's hard to say beyond the previous suggestions, which are basically to dilute the recipe. I would try adding a little acid, like a few tablespoons of lemon juice, for example. But I love cilantro, so I actually wouldn't change anything.
Also, cilantro is not really coriander, which is made of the ground seeds of the plant. Cilantro comprises the leaves of the plant, which taste somewhat different..

TourThePast

Or... This is just a thought...

You could eat it anyway, and tell yourself that you're educating yourself into the idea that food doesn't have to be an endless source of pleasure, sometimes it's just functional.

TourThePast

Also, cilantro is not really coriander, which is made of the ground seeds of the plant. Cilantro comprises the leaves of the plant, which taste somewhat different..

This is an international community, I've no idea where you are, but in England the stuff that is made of coriander seeds is called "coriander seeds" and the leafy parts are called "coriander".

I understand that in America and Canada, the leafy parts of the coriander plant are called cilantro.

monkeydharma

Also, cilantro is not really coriander, which is made of the ground seeds of the plant. Cilantro comprises the leaves of the plant, which taste somewhat different..

True enough, but here in the US we call the leaves by their Spanish name: cilantro. Overseas they call it fresh coriander or coriander leaf.

grrrlface

I don't like fresh coriander so I just tend not add it to recipes anyway. My boyfriend is a chef so I asked him for advice on this and he said there's not alot you can do to lessen the flavour with out watering down the whole recipe... It's a very strong flavour, you can try masking it with something like citrus, like someone already said but without knowing the whole recipe it's hard to say whether it would ruin it or not. Hope it goes OK, whatever you try. :-)

EngiAli

Add some hot sauce?

cclark1203

Thanks guys, I appreciate all the feedback. I think maybe I will take half out and freeze and then just make another batch without cilantro and add the other half into it. I am not as much of a fan of cilantro that I thought I was, 3 hours later, 2 pieces of gum and I can still taste it. Live and learn.