Far Too Salty

[Smowball]

I've made a celery soup and it's way too salty. Not sure why. Can I rescue it or just throw it away?

[murraymints]

add sugar

[gness]

I've heard simmering it with a potato will help, Smow...x

[Smowball]

Ok I've chucked both in lol. Think it's beyond help tho - sooooo salty. God knows why

[zebo]

I've used the potato method, depends on exactly how salty. Don't cut the potato too small or it will collapse.

[gness]

Rather than bin it could you freeze small portions and use for another soup base...without any salt.....if you can't face this batch?....x

[Smowball]

Think I'm going to have to do that gness - it's just not edible. I only put a tiny bit of salt in so I'm baffled : (

[gness]

Probably not the answer, Smow.....but I think we're becoming used to eating less and less salt.....so even a tiny bit more is very noticeable...... x

[diddlydo]

Did you use a stock cube? If so, that probably explains the salt. Remedy for the future - never, ever use stock cubes.

[NoMercy]

Cornflour is a salt "antidote"

[Old_Geezer]

I suspect that the problem​ is that you've added celery, not salt.
Mmmm.... Salt soup !

[Jackdaw33]

I find celery in itself to be very salty.Whilst I can eat it raw I can't abide it cooked; the flavour overpowers all others in the dish.

[Smowball]

Yes the recipe said to use chicken stock and I did use a cube. Oh well, it's still in the kitchen but it's going to have to be binned

[ummmm]

Diddly says not to use stock cubes but I've made home made stock and it isn't as tasty as stock cubes.

Whenever I use stock cubes I never add salt until my soup is cooked so it's just a final seasoning if it needs it.

[Jackdaw33]

Does anyone still use Oxo cubes? My mother used to make her gravy with cornflour and Oxo but since the advent of gravy granules I have never used them.

[ummmm]

All the time, Jack.

[ummmm]

I've tried other brands but oxo are far better, imo.