Whether you settle on a classic.

before serving..Do you need to soak split peas before making soup?.

Soaking isn't strictly necessary, though it can help you save some cooking time and better achieve the texture you're looking for.Here, Satterfield submerges the dried split peas in water and brings everything to a boil, then turns off the heat and lets them stand for an hour before simmering them in the soup.The additional soaking time helps them break down more quickly to achieve a smooth, thick soup.. What other ingredients go in split pea soup?.

Split peas have a lovely, mild, sweet-earthy taste, but they don't usually hold up an entire dish on their own without some additional flavor.To make the split pea soup taste better, you'll usually start with making a flavor base by sauteeing aromatics and herbs.

Here, Satterfield goes with the classic mirepoix combination of celery, carrots, and.

, seasoning with marjoram and thyme.Set aside.. Whisk together 3 tablespoons rose syrup, agar-agar powder, and 1 1/2 cups cold water in a small saucepan until well combined.

Bring to a boil over medium, whisking constantly.Cook, whisking constantly, 1 minute.

Pour mixture into an 8 1/2- x 4 1/2-inch loaf pan.Use a spoon to skim off any bubbles from surface.