soup rescue

[Dante]

Friend of mine recently asked me how to rescue pea soup that has become oversalted by the ham she put in it. Due to housemate allergy issues, I don't cook with ham much and I don't use salt in my cooking except when chemically necessary, so I'm very out of practice here.

Can anyone out there help me here? I'd like to find a way to do this that doesn't dilute the flavour of the soup too much.

Sincerely,

Dante

[Motochef]

Friend of mine recently asked me how to rescue pea soup that has become oversalted by the ham she put in it.  Due to housemate allergy issues, I don't cook with ham much and I don't use salt in my cooking except when chemically necessary, so I'm very out of practice here. 

Can anyone out there help me here?  I'd like to find a way to do this that doesn't dilute the flavour of the soup too much.

                                                Sincerely,

                                                          Dante

←

I've been told that adding a raw peeled potato to the soup will help. Apparently the potato will absorb the salt.

Good luck.

Motochef.

[Sony]

Are we talking about split peas? If that's the case, how about adding more legumes in....will just add to the peasy goodness!

[hummingbirdkiss]

I agree with Sony add more peas cook them first but then add them ..I have tried the potato method and it did nothing to soak up the salt sadly

[jackal10]

A little sugar or honey

[petite tête de chou]

I agree with Sony add more peas cook them first but then add them ..I have tried the potato method and it did nothing to soak up the salt sadly

←

Agreed. Consider the salty batch as a base. Cook up a pot of peas and keep adding the salty soup until it tastes right. Hope your friend loves pea soup and has lots of peas!

[snowangel]

You also might want to check out this topic on general advice (successes and failures) on dishes that have been over-salted.

[chappie]

Someone somewhere, maybe even here, debunked the potato myth. It simply doesn't work. I'd say add more water to dilute, bring to a simmer, then remove some of the broth if it's to liquidy and reserve it for a future use. In fact I can't believe this didn't occur to me 10 years ago.