[angelcollector1]

I made a pea soup with a ham bone yesterday. I never add salt to my food, so I know the ham bone must have put too much sodium in the soup because after eating it for dinner last night, I can still have the salty taste in my mouth and well, that's not a good thing because I have edema when I have too much sodium.

Any suggestions on how to eliminate some of it from the soup or make it less of a problem? The soup only has peas, the ham bone (which was removed before it was finished cooking), carrots and onions in it.

Thanks.

 

[RunnerDuck]

I have read that if you peel and cube (big cubes so you can dig them out if wanted) a potato and add it to soup that is too salty, it will soak up some of the salt. Never tried it, though.

I have also read sugar will offset salt but I kind of think that just might end up tasting gross...

 

[cristeen]

Potato will absorb some of the salt. Cut it into chunks, drop it in, let it cook until done, then fish it out and throw it away.

For future soups, you can bring the ham bone to a simmer in a pot of water, turn off the heat and let it soak for a few minutes, then dump the water to soak out some of the excess salt.