Save my soup! Soup problems thread.

jackomk

Thank you

Will give it a try now

thriftlady_2

Make loads more unsalted soup and combine the two. Freeze extras.

blueberrypie

I really, really hope you're wrong about this bit:

jackomk wrote: »

yes I know its the hottest day of the year

Dammit, I want a summer this year!

jackomk

OK...I meant the hottest day so far.

Well the potato trick worked, took most of the saltiness out, but its still making me want to drink a gallon of water. Plan B tomorrow is to do what Thriftlady recommended and make another salt less batch then combine the 2. If this doesnt work, i will admit defeat.....and remember to tighten the salt cellar !!!:mad:

SunnyGirl

I often find with soups that they lose some of their saltiness overnight in the fridge I regularly make a big pan of soup that we'll have on the day I make it & therefore season it & its fine. I then get a couple of portions out the next day & when I taste them prior to serving it generally needs extra salt. I always find it a pain but it might work in your favour

Wee_Bargain_Hunter

donny-gal wrote: »

I added carrots, red and yellow peppers, celery, mushrooms, a small amount of brocolli, a tin of chopped tomatoes, water, a chicken stock cube, usual seasoning, bay leaves, and some bouquet garnet teabags, the latter two removed after cooking.

I chopped all the veg up small in the FP, as wanted a thick veg soup which I was blitzing after the SC had done its job. All good so far, and blitzed. Gave DH some to try who said it had a bitter taste , as I have never had soup I was not the best one to try it. It was not inedible as he ate the small amount I gave him to taste, but the jury is out on it.

Any suggestions as to 1) What when wrong, and 2) any recovery you could think of?

Thanks
DG

Bit late for the OP but may help someone else. I've found that celery gets a bitter taste when chopped in a food processor. It's better chopped by hand.

mrslovetocook

I have just made soup with stock from a piece of ham. It is so salty I may have to throw it out:eek: Any suggestions to save my soup? Thanks in advance.

Steel_2

I've heard that a few large chunks of potato will soak up the excess salt during cooking, but never tried it.

Give it a go and see. I think you just throw out the large chunks of potato afterwards before serving.

squeaky

The usual answer is to put a whole peeled potato in there. It tends to draw salt from the liquid. You could quarter it if it's quite big.

Too late now - but next time you might want to soak your hock in plenty of water overnight to help reduce the salt level. This, of course, requires planning

Pink.

Hi mrslovetocook,

If you add a potato to the soup and cook it, it will absorb some of the salt. Fish it out before serving.

There are more ideas on these threads:

soup too salty

dish is too salty!

I'll add your thread to the first link later to keep the suggestions together.

Pink