Too much pepper in soup: any way to fix? I added too much ground black pepper to my soup (was actually following a recipe for once, while I usually season to taste) - is there any way to rectify this other than diluting it? I think I vaguely remember hearing once that adding lemon juice "removes" some of the pepper...?
A little lemon juice plus a bit of sugar might help. That is a fairly well known folk-remedy. If you can squeeze in something starchy (some rice maybe, or noodles?) that might help too.