Over-salting soups can be disastrous – Especially when healthy food is prepared; you don’t want to appall your guests by serving them under-textured soups (thick to thin), overcooked ingredients or splitting cream. When cooking, always measure the size of your serving to the logic of your mind to the guests – Are they health conscious or travel diners? Will their age suit this seasoning or are they religious enough to not even take chicken seasoning powder?
When you’re cooking, always take into account your guests dos and don’ts. Some tongues are extremely sensitive to salt, so always play the safe game: Ask your guests to add salt on their own. Below are some guidance on how to unsalt your soup.
Reduce salt in a thin soup:
- Peel 4 medium-sized fresh potatoes and discard the skin. For a 2-3 liter soup.
- Place the potatoes in the pot, and bring to a slow simmer. If boiling, reduce heat and make sure it’s simmering.
- Discard the potatoes and enjoy a salt-reduced thin soup.
Reduce salt in a thick soup:
- Get some bread and remove the crust. Only use the white area of the bread.
- Crumb them into small pieces and place them all over your soup.
- Use as much as you need to reduce the salt content in your thick soup.
- If you need a clear, thick soup, re-blend and strain the soup – Then add butter to shine.
On the note, you need to serve your soup hot so that the combustion of seasoning, aroma and texture is well portrayed not only to the eyes but also to the palate.