I have over-salted my cauliflower cheese soup

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I have over-salted my cauliflower cheese soup

Postby TeresaFoodie » September 18th, 2017, 3:28 pm

Armed with a cauliflower, a large potato, stock, milk and Cheddar cheese I have combined the lot and have it simmering on the hob ready for liquidising later. I have tasted the cheesy broth and instead of two stock cubes should really have only used one as I think the cheese has probably contributed to the saltiness.

It could be that when I have liquidised it the saltiness may reduce, maybe?

Is there anything other than add more milk that I could do?

I have heard that adding a potato and removing it at the end could help but my only potato is chopped up in the soup!
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Re: I have over-salted my cauliflower cheese soup

Postby earthmaiden » September 18th, 2017, 3:44 pm

They do say that about potato but it has never worked for me! If you had another potato and some cauliflower I would suggest making a second lot of soup without any salt and adding it to the first, then freezing some of it. The only other thing I can think of is to add something like rice which needs salt and might take some of it.
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Re: I have over-salted my cauliflower cheese soup

Postby smitch » September 18th, 2017, 3:48 pm

The potato thing is a bit of a myth I think, all you can really do is make some more minus the stock (and possibly less or no cheese) and blend them together. Hopefully the result will be less salty.
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Re: I have over-salted my cauliflower cheese soup

Postby TeresaFoodie » September 18th, 2017, 6:31 pm

The small bowlful that I ate this evening wasn't actually as salty as I first feared and I do believe the pureeing of the cauliflower 'diluted' the soup a bit. Two large portions are ready to be frozen for future meals, but I will go searching for a better recipe as it was definitely lacking in something, if anyone has any T&T's?
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Re: I have over-salted my cauliflower cheese soup

Postby karadekoolaid » September 18th, 2017, 7:03 pm

You can`t remove salt from soup without increasing volume, so you need to cook another potato and more cauliflower in water ( no salt added), then add to the original.
Want to make it more interesting? Add a 1/4 tsp of nutmeg, or a 1/2 tsp of garam masala, or some crispy fried onions or some garlic croutons.
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Re: I have over-salted my cauliflower cheese soup

Postby Herbidacious » September 18th, 2017, 7:39 pm

Mustard? Or chilli. I find I need something sharp or hot to cut through the richness of cauliflower (and indeed macaroni) cheesy things.
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Re: I have over-salted my cauliflower cheese soup

Postby TeresaFoodie » September 19th, 2017, 8:20 am

Mustard could be the thing here! I have a bit of Bavarian mustard left so will add that to my lunchtime bowl. I also find that I add chilli sauce to most things these days which can overpower the flavour of the main ingredient so resisted adding it this time. Maybe that's what my palate was missing! I'll add some at lunchtime too!
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Re: I have over-salted my cauliflower cheese soup

Postby TeresaFoodie » September 19th, 2017, 9:51 am

The mustard and chilli sauce has transformed this soup! :tu:
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Re: I have over-salted my cauliflower cheese soup

Postby Herbidacious » September 19th, 2017, 11:35 am

Just a splash of chill, Tezza :D I like the Tobasco chipotle one.

Glad it worked!
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Re: I have over-salted my cauliflower cheese soup

Postby TeresaFoodie » September 19th, 2017, 1:19 pm

Yes, that chipotle one is super scrummy!
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Re: I have over-salted my cauliflower cheese soup

Postby MariaKK » September 19th, 2017, 2:16 pm

Tezza, glad you managed to rescue the soup

TeresaFoodie wrote:searching for a better recipe as it was definitely lacking in something, if anyone has any T&T's?


I like Delia's Cauliflower with roquefort soup for two reasons: flavour, of course, but also the fact that the stock is made with the leaves and other bits usually discarded.

https://www.deliaonline.com/recipes/col ... -roquefort

If it's just the two of us I find one cauliflower makes at least two different dishes, so I make the stock, strain, cook the cauliflower not wanted for the soup, fish out and drain then divide the stock according to needs. The extra stock will be used in some sort of veg soup.

Tip: only add roquefort to the portion(s) that will be eaten straightaway - I found it didn't taste quite as good if reheated with roquefort, Could be just me!!
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Re: I have over-salted my cauliflower cheese soup

Postby suffolk » September 19th, 2017, 3:43 pm

Tezza, have you tried a curried cauli soup?

I've made several different ones ... this one is delicious http://www.bbc.co.uk/food/recipes/curri ... soup_51373 (but I've not done it with the poached eggs) .... and this one is quite different but also really tasty http://www.telegraph.co.uk/foodanddrink ... -soup.html
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Re: I have over-salted my cauliflower cheese soup

Postby Catherine » September 19th, 2017, 7:06 pm

Herbidacious wrote:Mustard? Or chilli. I find I need something sharp or hot to cut through the richness of cauliflower (and indeed macaroni) cheesy things.


I always add a couple of rounded teaspoons of English mustard to cheese sauce, it brings out the cheese flavour
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Re: I have over-salted my cauliflower cheese soup

Postby Herbidacious » September 23rd, 2017, 1:00 pm

Ok this would seriously not help an over-salted cauliflower soup, but just going through my new Izy Hossack book (not sure about her style, but still feeling pro re her food ideas) and she puts miso in her cauliflower and macaroni cheese. Now there's a thought!

edit: she puts it in her roasted cauliflower and garlic soup, with tamari/soy sauce as an alternative. Turmeric, paprika, cayenne...
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Re: I have over-salted my cauliflower cheese soup

Postby TeresaFoodie » September 24th, 2017, 6:22 am

Suffs, no I haven't tried curried cauli soup but the two links you posted look very I teresting. :chops:

(PS - I am still to find my stick blender! I feel lost without it)
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