My daughter cooked a delicious soup but unfortunately with too much salt, which I hate. How can I get rid of this salt without diluting the soup or adding any additives to it? can you help me?
(Contributed by Wolfgang).
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Salty Soup4 guesses to Salty Soup |
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October 11th, 2011 | Category: 
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Assuming a vegetable is not considered an additive, toss a peeled and slice potato into the soup and when eating the soup, avoid consuming the potato.
Good enough, Paul. Here’s the answer we had:
You take a hard boiled egg and peel off the shell but not the membrane (which is under the shell and above the egg). The membrane is semi-permiable and will absorb the salt but leave the soup.
You’re today’s winner.
dude, you put a heater under the soup, the soup will evaporate, and then it will leave the vegtables and the salt. take out the salt, and then re- cook with rhe extra broth you need to put in.
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