Andersen’s Pea Soup: This iconic, famous bowl of pea soup from the Buellton, Calif. Pea Soup Andersen’s restaurant is vegan, super smooth, with a whiff of thyme and a deeply satisfying flavor.
UPDATE JAN. 10, 2024: Pea Soup Andersen’s has permanently closed its doors after nearly 100 years in business. The site may be redeveloped. Luckily, I have their original recipe for you, and you can easily make this at home. In the meantime, enjoy my girlfriend getaway in 2013
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.
[1]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.
[2]
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
[3]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.
Celery, carrot, onion: 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?
[4]This is Andersen’s Pea Soup menu (price circa 2013, in case they have raised it since then).
[5]
And here are their mascots, Hap-Pea and Pee-Wee, 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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