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Salty soup |
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#1 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Salty soup
I have just made a big pan of broccoli,celery and sprout soup ( ! ) and it's very tasty but a bit salty.
I have put a couple of peeled whole potatoes in the simmering soup to try to absorb the salt, but it's taking a long time. How long does it normally take to absorb the salt ? But, surely the longer I simmer the soup, it will just intensify the salty taste ? |
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#2 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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If you want to eat it now then it might be a problem.
You could just leave the soup on the hob to cool under it's own heat and let the potatoes slowly absorb the salt. Not sure what type of soup you want but you could add milk or cream to counteract the salt. |
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#3 |
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Forum Member
Join Date: Dec 2008
Location: Cathedral of Motorcycle Racing
Posts: 2,410
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As long as it's not a cream based soup, just add water.
That's what I do. In my experience the "potato" trick never worked. |
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#4 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Quote:
As long as it's not a cream based soup, just add water.
That's what I do. In my experience the "potato" trick never worked. ![]() I added some water ! It's a little less salty but not much - I don't want to dilute the taste |
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#5 |
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Forum Member
Join Date: Mar 2001
Location: south east coast
Posts: 15,717
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Quote:
The potato didn't work
![]() I added some water ! It's a little less salty but not much - I don't want to dilute the taste |
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