Have you ever made a soup and then realised, just too late, that it’s far to salty to actually eat it? I have, and I spent ages looking for answers for how to recover the soup. In the end, at that time, I simply upped the water count, added some quick cook ingredients and reheated.
A soup that’s oversalty is immediately obvious and I think we’ve all heard the old wives tale of adding potato to soak up the salt. What’s not always so obvious, is how to actually do it.
I tend to saute most onions at the beginning of the soup making process now that I have a saute and soup maker, which does help to increase the intensity of flavours of my soups. We don’t have to saute, and it’s by no means necessary, but it does make a difference. I no longer add salt at this stage – ever. Some people will find it necessary, but I don’t.
I tend to cook my soups without added salt. Yes, the soup can sometimes taste under salted at the end, but it’s surprising just how many soups that I don’t need to salt at all. For the few that do need it, I add a pinch at a time and then simply stir it in while the soup is hot.
As a rule, I’d probably just dilute with more water and fix it that way, but since I rarely add salt these days, it’s not a problem for me anymore.
So, what can we do?
1 – Add More Water
It’s simple. It’s what I did by process of elimination, ie, more fluid for soup = less salty. It works. Once the salt levels taste better, you can drain off some excess fluid if there’s too much or add a little flour mixed into a paste with some water and let it cook for a few minutes to thicken the soup you have.
2 – Add A Potato
Yes really. So I’m told. Just adding a couple of whole potatoes that have been peeled and letting it sit for a while can remove some of the salt from the soup. The idea is to remove the potato before serving the soup. I haven’t tried this method, but if you have and it’s worked, I’d love you to share your experiences with it.
3 – Add Some Rice, Cous Cous or Pasta
Along the same lines as the potato, the starchy grains could well help reduce the salt taste in your soup. Again, if you have experience of it, feel free to leave a comment.
4 – Add Lemon Juice
This should work by balancing the taste receptors on your tongue with the acid, to counter act the taste of salt.