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Life - Taste

Tuesday, Oct. 27, 2009

Salty, salty soups

Around The Kitchen

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Q: Canned soups are sometimes too salty. Is there any remedy when reheating them?

A: If the soup calls for mixing with water, use low-fat milk instead to help mask the oversaltiness. That helps even for ready-to-eat soups. Using raw, cubed potatoes will certainly help. So will cooked, mashed (unseasoned) potatoes, if you use a judicious amount pared with some milk to keep the consistency even in the soup. Using some unsalted cooked rice or veggies is another option.

For the future, though, it is a good idea to call the soup company (the number's on the can) and protest the excessive salt.

Enough calls and they will listen. Some soups and broths now come with reduced sodium option.