One time on Usenet, George > said:
> JeanineAlyse wrote:

> > I made about four quarts of good soup with 16 ounces of dried peas,
> > fresh carrots, tomatoes, scallions, seasonings and more than a pound of
> > ham bits. The soup is good, but much too salty. I am thinking to add
> > a lot of unsalted pasta to lessen the saltiness, plus extend this soup
> > to feed to my Marines at lunch tomorrow.
> >
> > Question is, can I just put the raw pasta into the soup pot that my
> > slow cooker will become in the morning, to then plug the pot in at work
> > for heating and also cooking this pasta right there within the soup?
> > If it matters, the nameless pasta pieces could be (badly) described as
> > pencil-thick though hollow, and each is about one half inch long.
> >
> > "This will work" assurance is hoped for, and thanks for commenting!
> >
> > PickyJaz
> >
>
> The usual remedy for saltiness is to add potatoes and it sounds like
> they would be compatible with the other ingredients.

I had the same thought -- and what a nice soup that would make...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~