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Old 02-07-2007, 09:31 AM   #1
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Too salty - ideas please!

I made a lovely split pea soup but its simply too salty, I presume this is the commercial powders stock as there is no meat or anything esle in there that could have made it salty and I have not added salt. Its not aggressively salty, just more that I personally like and was wondering how anyone else would deal with it.

FYI Ingrediants were: red onion, carrots, celery, yellow split peas, powdered vegatable stock and thats it! Simple huh?

My first instinct is to add a little milk..

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Old 02-07-2007, 09:45 AM   #2
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You probably know that celery is full of natural salt. My flour based sauces and gravies usually scream for salt, so you might mix some flour with cold water and add it to your soup. (I would only add 1 tbsp of flour and then taste after about 15 min. Give it time to work.) Of course any other starch product might work the same I suppose like the instant potato that people are using as a thickener.
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Old 02-07-2007, 09:55 AM   #3
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Quote:
Originally Posted by StirBlue
You probably know that celery is full of natural salt. My flour based sauces and gravies usually scream for salt, so you might mix some flour with cold water and add it to your soup. (I would only add 1 tbsp of flour and then taste after about 15 min. Give it time to work.) Of course any other starch product might work the same I suppose like the instant potato that people are using as a thickener.
I'm afraid that this will cause more thickening to what is already a thick soup, plus cause some texture changes an may not solve the saltiness problem. My suggestion is to cook off some more peas in plain water and add it to the other soup, this is the only real way to dilute the salt flavor. There other urban legends about puting potatoes in, adding sugar and many more, but for the most part they don't work.

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Old 02-07-2007, 09:57 AM   #4
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Add some lemon juice in the salty food. Works for me! Good luck!
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Old 02-07-2007, 10:10 AM   #5
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You can add some yoghurt to it.
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Old 02-07-2007, 10:17 AM   #6
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Before you try adding anything to your soup and changing your intended flavor or potentially ruining it. Try the ingredient with plain salt on your finger tip. Or mix up a glass of salt water tase it and then add your ingredient to that. If it doesn't take away the salty flavor there, it won't take it away from your soup. Like is said earlier just cook off a few more peas with plain water and add it to the original soup it will be delicious.

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Old 02-07-2007, 10:23 AM   #7
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Problem solved (thanks). I had no more split peas so have diluted the soup with a heap of carrots, frozen peas and some water rather than stock. I thyink the saltiness was this new brand of stock (I find the celery gives me just the amount of saltiness I like and this is a new brand for me, simply because I am out of my own stock today :)) So now it is a two pea and vegetable soup, and tastes great.

Yoghurt would have been yummy but I didn't haver any in the fridge and lemon I would have tried but I want something less fresh tasting!
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Old 02-07-2007, 10:25 AM   #8
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I`m with JDP on this one also, add more unsalted peas and other things that you used that don`t contain it, it`ll be a Larger portion when done, but if it tastes nice after, there`s always Seconds :)
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Old 02-07-2007, 01:28 PM   #9
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I've always added a potato to soak up extra salt. Has anyone else heard of doing this?
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Old 02-07-2007, 01:29 PM   #10
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Toots that is actually an old wives tale. Check out this page.
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