Language
Andersen’s Split Pea Soup
Anton and Juliette Andersen had a dream of opening a roadside café. So in 1924, when electricity finally made its way to their small hometown of Buellton, California, they took the plunge, naming their restaurant after their new electric stove. Located on the Central Coast between Los Angeles and San Francisco, the Andersen’s Electric Café was the perfect place for traveling salesmen, truck drivers and tourists to get a bite to eat. Anton and Juliette served up hearty comfort food with a good dose of warm hospitality. Word got around and soon folks were planning their trips around stopping at their café and later hotel. Juliette’s Split Pea Soup recipe became legendary – it was so popular that the Andersens became the largest buyers of peas in the nation! Today, you can still stop in for a bite at one of their two locations. But if you're craving some of their famous Pea Soup and want to make it at home, we’ve got you covered. Our version updates their classic recipe adding garlic, extra veggies, bacon and fresh herbs for a bigger, bolder flavor. At Pea Soup Andersen’s they puree their soup, but we like it chunky. You do you. Pair with a California Merlot or Marsanne.
Pairs With
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 slices of thick-cut bacon, thinly sliced
- 1½ cups chopped yellow onion (135g)
- 2 cloves of garlic, minced (about 1 tablespoon)
- 4 stalks of celery, thinly sliced
- 4 medium carrots, peeled and sliced into ¼ inch thick rounds
- 2 cups split peas, washed and picked over to check for stones (360g)
- 8 cups of vegetable stock (1,900mls)
- 2 bay leaves
- 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley and chives for garnish
Instructions
- Heat the oil in a large stock pot over medium heat. Add the bacon and cook, stirring frequently, until the fat is rendered from the bacon and it becomes crisp. Remove bacon from pan using a slotted spoon and reserve in a paper towel lined bowl.
- Add the onion, celery, carrots and garlic to the pan and saute, stirring occasionally, until the vegetables are translucent and slightly tender, about 10 minutes. Add the peas, stock, bay leaves and thyme and bring to a simmer. Reduce heat, cover pot and simmer for about 25-30 minutes or until the peas are tender. Remove bay leaves. Taste for seasoning and add salt and pepper if needed.
- Serve immediately, garnished with the reserved bacon, parsley and chives.
- Notes and Substitutions
- To make this split pea soup vegetarian, simply omit the bacon and add an additional tablespoon of extra virgin olive oil to the pan before sautéing the veggies.
Pairs With
