We tested a soup recipe for the RSVP column this week, but it wasn't quite right. The fix, it turned out, was simple: All it needed was a squeeze of lime. Sometimes creamy soups can taste a little flat because the fat in them smoothes the flavors down too much. A hit of citrus juice or vinegar is an easy way to add brightness and bring the ingredients into focus. This also wakes up the flavor of long-simmered stews or a pot of beans.
These soups from our archive would be particularly good with a little lime juice:
Tomato, Fennel, and Crab Soup
Photo: Marcus Nilsson
