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This is a question I receive frequently...
If you use too much salt in a soup recipe, what can you do to "de-salt" it? It seems to me that I read once that adding a raw potato or a piece of raw apple would do that. Any suggestions?
Yes, if you add a raw potato to the broth and then simmer until the potato is cooked, it will take some of the salt out...mainly because it is absorbing some of the broth as well. You can also add more unsalted broth or liquid to your soup, or if it is really oversalted, you might want to double the recipe...you can always freeze the extra soup for a later date.