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soup rescue


Dante
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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. :unsure:

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

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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.  :unsure:

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.

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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! :biggrin:

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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.

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