Don't despair. There are a couple of possibilities to reduce too much salt in your soup. Adding a couple of large slices of peeled white potatoes to the soup to simmer will often absorb some of the salt taste. Better yet, if the soup's entire volume can be increased, such as a vegetable soup or tomato-based chowder, just add more initial ingredients (no more salt) to double your recipe, reduce the salt and have a second great batch of soup to freeze for another meal.
Avoid this problem in the future by monitoring the sodium content on cans of ingredients used in any recipe. High sodium in canned ingredients is often a culprit when other canned soups and sauces as a base. Never add extra salt without tasting. A squirt or two of fresh lemon juice adds a good "salty" and fresh taste (without adding more unhealthy sodium) to soups and stews.
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
Guru Spotlight |
Alicia Bodine |