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Transfer to the paper towels to drain and season with salt.

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.

Bay leaf is also a common addition.

This version of split pea soup (sans garnishes) is entirely vegan, with water as the base of the broth, but other recipes may use chicken stock, and many versions will also add some smoky, meaty flavor with cubed ham or ham hock that cooks in the soup.. Notes from the Food & Wine Test Kitchen.Rose jelly cubes can be refrigerated in an airtight container up to 1 week..

1/2 small onion, finely chopped.1 plum tomato, diced.

Pinch of saffron threads, crumbled.1 cup arborio rice.