My husband filled the pot while I peeled potatoes. I was planning to make green potato soup to use up another bunch of CSA greens, so I sliced potatoes and stemmed greens and chucked them into boiling water with half of an onion. I've done this enough times to feel comfortable eyeballing proportions: a healthy shake of salt, a spoonful of Marmite for umami. Once the potatoes were soft I added sour cream and pureed it all with the immersion blender.
Except-- something was wrong. I tasted it: horribly salty. Painfully salty. I took a deep breath and added thin slices of raw potato, hoping they would soak up some of the salt. But it was STILL too salty, so I tossed in some leftover white rice from the fridge. BLAND, I was thinking to myself, I NEED MORE BLAND.
"I wondered when I saw you add the salt," said Elwood, and I did not take it well. IT WAS A REASONABLE AMOUNT OF SALT, was my all-caps inner response. MY SAD SALTY SOUP DOES NOT NEED YOUR MONDAY MORNING QUARTERBACKING.
"I added a fair amount of salt when I filled the pot," he added, and the light dawned.
Pro tip: If two people each add the right amount of salt to the pot, the soup will be too salty.
We did eat it for dinner and it was only a little penitential. I think over the weekend I will cook up a couple of potatoes in unsalted water and blend them into the leftovers, and the result should be about right. But the soup is in timeout for now.
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