It’s easier than you think.
There’s nothing like a pot of homemade soup, especially on a chilly day.
Sounds perfect, right?
Credit: Alison Miksch; Prop Styling: Sarah Elizabeth Cleveland; Food Styling: Melissa Gray
Don’t throw away that soup just yet, though.
It’s easy to fix an oversalted soup.
Add salt in small increments.
Remember, you could always add more if it’s not enough.
“Broths and condensed soups are notorious for being salty,” she says.
She warns that many spice blends contain added salt, too.
Be sure to read the labels of your ingredients.
You may also have to avoid adding salt if you’re cooking with sodium-filled meats like ham or bacon.
Many involve adding more of an ingredient to dilute orbalance out the salty flavor.
Others involve adding an ingredient to soak up excess salt.
Dilute the Broth
Any of these ingredients can dilute the salt in your broth very quickly.
Add a little at a time, stir in, and taste, then repeat if needed.
or add a new ingredient that will complement the flavors.
Be sure to add it in small increments, tasting as you go.
“One of the best ways to compensate for over-salting is to add dairy.
Add a swirl of yogurt, heavy cream, or even sour cream.”
Feel free to use whatever you have on hand.
The dairy can be added to the entire pot, or directly to the bowl before serving.
If you have time, Seelig suggestsmaking it yourselfby boiling protein in waterjust skip any salt in the recipe.
Soak Up the Salt with Potatoes
Try this method if you’re making chowder or vegetable soup.
Let them simmer for about 30 minutes to soak up the excess salt.
When you’re finished, just remember to remove the potatoes from your soup.
Dice potatoes and cook in the broth untilfork-tender, which can take from 10 to 20 minutes.
A splash of vinegar can also do wonders for taming the salty flavor.
U.S. Department of Agriculture and U.S. Department of Health and Human Services.Dietary Guidelines for Americans, 2020-2025.
