RECIPE REVEALED

Earlier this month I broke the news that Pea Soup Andersen’s in Buellton is closing. Fortunately, the property is being renovated and plans are to have the iconic eatery reopen in the future. After hearing the news, reader Joan contacted me and said she often enjoyed Andersen’s Famous Split Pea Soup in the 60’s-70’s. I’m told her mom always added sliced hot dogs to the soup! Joan kept a copy of their original recipe she received from the restaurant way back when and I share it with you today: 8 bowls of Andersen’s Famous Split Pea Soup: 2 quarts. soft water, 2 cups split peas, 1 branch of celery, coarsely chopped, 1 large carrot, chopped, 1 small onion chopped, 1 clove garlic minced, 1/4 teaspoon ground thyme, 1 pinch cayenne, 1 bay leaf, salt, and pepper. Boil hard for 20 minutes, then slowly until peas are tender. Strain through a fine sieve and reheat to boiling point.

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4 Responses to RECIPE REVEALED

  1. LoFiGirl says:

    Thanks so much! I was saddened to hear that the property sold, it is so iconic, and really put Beullton on the map! The restaurant was in such disrepair as of the last few years, it needed help. Since a local SB guy bought it, I am sincerely hoping that he will keep the kitsch and retro vibe, (ESPECIALLY THE WINE BARREL SIGN!!!). Fingers crossed. A place can be both retro fun and kitschy AND delicious if it’s done right.

  2. Hefe says:

    Nothing special about the recipe. Nostalgia goes a long way.

  3. Whirl says:

    If you don’t want to make your own, the split pea soup at Jill’s (Shalhoob) Place is the only one I have ever liked. Its not that green of most pea soups. It’s really delicious, like everything there.

  4. Happy Customer says:

    The split pea soup at the Chase Restaurant is the best in town if they still serve it. For 40 years it was the soup of the day on Tuesday.

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