I love soup, even a thick soup for dinner, yet many soup products have 400 to 1000 mg of sodium in them. Is there a simple chemical procedure any consumer could do to take the sodium out of the product without 'hurting' the flavor?
If one takes some, say, Campbell's soup and heats it to boiling, then freezes it, then heats it again, then freezes it etc., would this extract some sodium?