I have been making the Pea Soup below for many, many years. I use smoked ham hocks as the flavoring of choice and I have never, ever had a salty batch of soup. Check your recipe against this one and notice I add no salt. Your saltiness may be coming from your stock as well...you ARE using a chicken stock right?
Anyway, this is NOT for the faint of heart, but most great food is not, so have at it!
Kevi's "Hold Your Heart" Pea Soup
4 Ham hocks or other bones
2 cup(s) Onion(s), chopped
1 cup Carrot(s), chopped
2 Garlic clove(s), minced
2 cup(s) Celery, chopped
2 tablespoon(s) Butter
1 1/2 cup(s) Green peas, dried
12 Whole black peppercorns
3 Parsley stalk(s)
1 Bay leaf(s)
2 tablespoon(s) Fines herbes
6 cup(s) Chicken stock
1 cup Evaporated milk
Brown ham bones and veggies in butter.
Slightly crush the peppercorns and add along with peas, herbs and stock.
Cover, bring to boil and simmer for 3 hours.
Remove ham bones, dice meat and set aside.
Force the remaining ingredients through food mill or sieve.
Reheat with reserved meat and evaporated milk, thin with additional stock if desired.
Salt and pepper to taste and then add some sherry just prior to serving.