Andersen’s Pea Soup

Anderson's-Pea-SoupPea Soup Andersen’s is a California classic for road trippers up beautiful Highway 101. Heading to our Santa Ynez wine country, setting for the movie, Sideways? Visiting the showstopper Hearst Castle? Blasting thru from LA to SFO? Pull off in Buellton for a bathroom break and incredibly luscious all-you-can-eat split pea soup.

I love the Happee and Peewee chef characters who “split the peas;” they are emblazoned on soup bowls, coffee cups, signs and a photo opp cutout in the restaurant’s parking lot. You can even buy the dried split peas with recipe in their gift shop.

Larry knows I jones for that soup when we drive thru. Then, two problems arise (1) always burn the roof of my mouth because I never wait for the soup to cool and (2) eat waaaay too much… then, back in the car… nawfunnee. Tour busses stop there; imagine THAT long ride in a giant gas factory.

Two other asides: the Pea Soup Andersen’s restaurant in Carlsbad, California, is gone now. And my 10-year-old Jaguar is the COLOR of that soup.

Sure, a hambone leftover from a big meal could find its way into this soup, but theirs is the classic – vegan– recipe:

Original Recipe for 8 bowls of Andersen’s Famous Split Pea Soup

  • 2 quarts of soft water
  • 2 cups of Andersen’s Specially Selected Green Split Peas
  • 1 branch of celery, coarsely chopped
  • 1 large carrot, chopped
  • 1 small onion, chopped
  • 1/4 teaspoon of ground thyme
  • 1 pinch of cayenne
  • 1 bay leaf
  • Salt & pepper

Boil hard for 20 minutes, then slowly until peas are tender. Strain through fine sieve and reheat to boiling point.

Patti & Larry Pea Soup Andersen's

Hernekeitto (Peasoup)

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