Soup too salty
 

Last month I made a great pea soup, a tad more salt that I normally like, but still good. Froze individual portions, had some just now and it is off the charts salty. This one I tossed, can the others be saved.

I haven't tried this, but I've been told you can take the saltiness down by cooking it with a potato. Supposedly the potato absorbs the salt. Couldn't hurt, right? 😉

Agree with Peckish-- potato is the solution.
sewverybusy

Cooking a potato with the current already cooked soup would overcook the peas in your soup. Maybe just make another batch of the original recipe and not use any salt whatsoever and then combine the two soups would probably "desalt" the original. AND bonus, you would have more soup stored in your freezer!!

Instant potatoes work just as well and should save overcooking the pea soup. Worth a try.

Once in Chemistry class, I threw the wrong layer away and proceeded to crystalize the layer I saved. It made the wrong shaped crystal. Yep, I made salt instead of whatever it was supposed to be. So removing salt that way can be done with a little bit of chemistry know how. But, really just easier to make a new batch of soup! or try the diluting thing with adding extra ingredients except no more salt? Oh and I passed the chemistry class because the teacher thought I had done an OK job of figuring out my mistake.