To reduce salt in pea and ham soup, you can use a simple and effective method detailed below.
Methods to Reduce Salt in Pea and Ham Soup
The primary method to reduce saltiness in pea and ham soup involves using potatoes.
Using Potatoes to Soak Up Salt
- The Potato Method: According to Seelig, you can peel one or two potatoes (or more, depending on the size of your pot) and boil them directly in the soup.
- Simmering Time: Let the potatoes simmer in the soup for about 30 minutes.
- How it Works: The potatoes will absorb the excess salt from the soup.
- Removal: After 30 minutes, be sure to remove the potatoes before serving the soup.
Other Considerations
While the potato method is effective, here are a few additional things to consider:
- Taste as You Go: Always taste your soup throughout the cooking process and before adding additional salt.
- Lower Sodium Ingredients: When making your soup, consider using low-sodium broth or ham to help control the overall salt content.
- Dilution: If the soup is very salty, adding water can help. However, this can dilute flavor so add carefully.
Practical Examples
| Method | Description | Effect |
|---|---|---|
| Potato Absorption | Adding peeled potatoes to the soup and simmering for 30 minutes, then removing them. | Absorbs excess salt. |
Summary
By using the potato method, you can easily reduce the salt content in your pea and ham soup. Remember to always taste as you go and consider low-sodium ingredients.
