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The iconic, famous bowl of Andersen’s Pea Soup in Buellton, Calif. is vegan, super smooth, with a whiff of thyme and a deeply satisfying flavor.
On a “girlfriend getaway,” our three-girl van drove itself right up Highway 101 and practically screeched to a halt in Buellton, California, home of the most famous restaurant for travelers – Pea Soup Andersen’s.
We were headed 6 hours up the coast from Los Angeles to Carmel, but there is no way we foodies were going to miss Andersen’s. It’s the iconic home of the best bowl of split pea soup this side of anywhere. It was only 11 a.m., but we were ready for an early lunch, salivating over the mere idea of this soup.
Vegan (no ham in this one), creamy without cream, and deeply satisfying, this is a perfect bowl of soup and Andersen’s is a great location for a stop during a road trip.
Pull off the highway, take a bathroom break, stretch your legs and take photos in the funny cut-out of Andersen’s cartoon characters Hap-Pea and Pee-Wee. And of course eat a bowl or three of soup, and you’re ready to hit the road again.
A perfect day with perfect friends.
Pea Soup Andersen’s
(Hwy 101 North of Santa Barbara)
376 Avenue of the Flags
Buellton, CA 93427
(805) 688-5581
How to make Andersen’s Pea Soup
Peas: You can mail-order a bag of dried split peas from the restaurant, but even easier is to pick up a 1-pound bag of split peas from your grocery store.
Chop the celery, carrot and onion in a small dice, so they cook faster and thoroughly. Instead of straining (why bother?), insert your immersion blender into the pot and whirl until the soup is smooth, like they serve it at the restaurant. If you like chunky soup, whirl it just a bit and leave some chunks of vegetable in there.
Water: I am not sure why the restaurant calls for soft water (other than the presumption that is what they have at their location), but of course use your own tap water. Soup is peasant food! We don’t put on airs, do we?
This is Andersen’s Pea Soup menu (price circa 2013, in case they have raised it since then).
And here are their mascots, up close. See them splitting peas?
Vegan, super smooth, with a whiff of thyme and a deeply satisfying flavor, this is the iconic, famous bowl of Andersen’s Pea Soup in Buellton, Calif.
Ingredients
- 2 quarts soft water
- 2 cups Andersen’s Specially Selected Green Split Peas
- 1 branch celery, coarsely chopped
- 1 large carrot, chopped
- 1 onion, chopped
- 1/4 teaspoon ground dried thyme
- 1 pinch cayenne
- 1 bay leaf
- Salt and pepper
Directions
- Original instructions: Boil hard for 20 minutes, then slowly until peas are tender. Strain through fine sieve and reheat to boiling point.
- Serves 8. (Or 4, depending on appetites and whether this is a main dish or an appetizer.)
- Dorothy's helpful tips: Chop the celery, carrot and onion in a small dice, so they cook faster and thoroughly. Instead of straining (why bother?), insert your immersion blender into the pot and whirl until the soup is smooth, like they serve it at the restaurant. If you like chunky soup, whirl it just a bit and leave some chunks of vegetable in there. Peas: you don't actually have to mail-order the peas; just use the dried split peas you find at your grocery store. Water: I am not sure why the restaurant calls for soft water (other than the presumption that is what they have at their location), but of course use your own tap water. Soup is peasant food! We don't put on airs, do we?
Notes
Recipe source: Pea Soup Andersen's, Buellton, Calif.
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This was originally published Feb. 3, 2013 and has been refreshed and republished today.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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{ 16 comments… read them below or add one }
I really loved your tomato soup, it was the best; and much better than Campbell’s tomato soup. I was devastated when I f I und out it had been discontinued—-why? The split pea soup is boring, but that is all I see in the market. I really wish you would bring back the tomato soup.
Margo,
You mean you wish Andersen’s would bring back its tomato soup? I didn’t even know they sold it by the can!
I have 3 tomato soups on this site you could try:
1. https://www.shockinglydelicious.com/greek-tomato-soup-with-orzo/
2. https://www.shockinglydelicious.com/tomato-carrot-soup-for-you-and-your-dog/
3. https://www.shockinglydelicious.com/sweet-tomato-chickpea-and-fresh-rosemary-soup-for-weekdaysupper/
Hope you try one or all 3!
Don’t complain, when you’re getting a free recipes!! First time ever I’ve ate sps at Andersons 35 years ago, it was out of this world, yes it wasn’t as tasty as my mother used to cook. But, what the heck!! Second best is better than nothing.
The food was ok, but I expected better. I ordered the pea soup which was good. I also had their chicken pot pie. It was ok. The service was excellent though and I thought their prices were reasonable.
Did you buy any of those special peas or are they special marketing peas? Did you get the Traveler’s Special? That sounds like a good profit margin for them. How many bowls of that soup can you eat?
Lentil Breakdown,
I didn’t buy the peas, since I knew I had some split peas at home already! My companions got the Traveler’s Special and each ate 2 bowls of soup! I ordered an ala carte bowl of soup since I knew I only wanted just one.
Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
I spent most of the 80’s in Santa Barbara. PSA was indeed a part of those years. XOGREG
Your trip looks like so much fun! Love your little faces in the cartoon cutout. I’m looking forward to your future posts about your adventures.
Lynne,
Thanks! It was super fun!
Anderson’s split pea soup is a childhood favorite of mine. I can’t wait to try this recipe, so thank you for sharing. I’m sure my kids will love it too. I hope you bring this soup to our next FBLA meeting which has a soup theme!
Dana,
I hadn’t thought of that, but perhaps I will!
please explain why it has to be soft water – I live in a hard water area
Nancy,
I am not entirely sure. This is their original recipe. I think it is that the area in which their restaurant is located has soft water, and so they are being meticulous about telling you how to make it. Perhaps they tasted it when made with normal water, and thought it wasn’t as good, or was significantly different. Just guessing.
How does soup get so smooth? Do you discard chopped celery and carrrots after putting through sieve? Also, someone mentioned soaking peas for eight hours…do I just follow instructions and boilf for 20 minutes without soaking? Thanks
Kiki,
Based on their original recipe, the pea soup gets smooth from lots of boiling (a 20-minute hard boil, followed by a slower boil until peas are tender), then putting the soup through a sieve. I would say if you don’t want to sieve it, at the end of the cooking time (20 minutes + more on the slow boil) you could blitz it with an immersion blender in the pot to puree any straggling bits of pea or veggie chunks that remained too big. You don’t have to soak the peas. You can, of course, if you want to, and it might cut down a couple of minutes on the cooking time (because the peas will have absorbed some water overnight), but it is not necessary. Hope you try it!