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I like the potato idea.
I think I've used some sugar in the past to reduce the impact of the saltiness. I think it may be why brines often include sugar (often implied, but no one ever seems to come out and say it).
Cream could probably also help if its inclusion does not run counter to what the soup should be.
I like the potato idea.
I think I've used some sugar in the past to reduce the impact of the saltiness. I think it may be why brines often include sugar (often implied, but no one ever seems to come out and say it).
Cream could probably also help if it's inclusion does not run counter to what the soup should be.
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