Andersen’s Pea SoupPrint Print Without Images
Having just celebrated their 75th anniversary, Andersen’s Pea Soup embodies the spirit of wholesome family warmth that comes from a multi-generational family business.
I’m sure many of you, like our family, have cruised down the I-5 on the way to sunny California and stopped at Pea Soup Andersen’s for a bowl of their famous split pea soup.
We may not be able to enjoy the California sunshine, but we can warm ourselves up with a bowl of their hearty soup.
Thanks to Mennonite Girls Can Cook for sharing this recipe with us. The only way to improve this soup is by adding diced Lepp Farm Market’s Farmer Sausage to the soup as it’s simmering. Or better yet, fry some of our delicious bacon until crispy and garnish each bowl with some smoky bacon pieces.
Two quarts of water
2 cups green split peas
1 stalk of celery chopped
1 large carrot chopped
1 small onion, chopped
1/4 teaspoon ground thyme
1 pinch of cayenne
1 bay leaf
salt and pepper to taste
- Fill pot with water, add bay leaf and bring to a boil.
- Add split peas and boil hard for 20 minutes, then turn heat down until peas are tender.
- It suggests to strain through fine sieve and reheat to boiling point. I skip this process.
- Add celery, carrots and onion to pot and continue to simmer slowly for 1 hour.
- Add about 1/2 pound farmer sausage.
- Add spices.
- Add extra boiling water if it becomes to thick.
I do not strain my soup as I love the chunky peas the way they are…and it becomes quite tender while adding the other ingredients to the stock.
I love to add farmer sausage or bacon to this soup….It just adds that extra smoked flavour.