Andersen's Pea Soup
Servings: about 8–10 servings Category: Soup
Source: Newspaper clipping (recipe attributed to Andersen’s Pea Soup)
Story / Notes A classic split pea soup recipe associated with Andersen’s Pea Soup, the well-known California restaurant famous for its hearty pea soup. This simple version relies on green split peas, vegetables, and herbs for a comforting, traditional flavor.
Ingredients
2 quarts water (preferably soft water, as noted in the original recipe)
2 cups green split peas
1 stalk celery, chopped
1 large carrot, chopped
1 small onion, chopped
¼ teaspoon thyme
Pinch cayenne pepper
1 bay leaf
Salt and pepper to taste
Instructions
Combine water, split peas, celery, carrot, onion, thyme, cayenne, bay leaf, salt, and pepper in a large pot.
Bring to a boil and boil briskly for 20 minutes.
Reduce heat and simmer for about 45 minutes, or until the peas are tender.
Strain the soup through a fine sieve.
(Optional but recommended) Press the peas through the sieve with a rubber spatula to create a smoother soup.
Reheat before serving.
Yield: 8–10 servings
Tips / Variations
Many versions add ham bone or diced ham for a richer flavor.
Serve with croutons or crusty bread.
The soup thickens as it cools and reheats very well.
Estimated Nutrition (Per Serving – approx. 8 servings)
Calories: ~190
Fat: ~1 g
Sugar: ~4 g
Fiber: ~12 g
Protein: ~12 g
Carbohydrates: ~34 g
Tags
Classic Soup Comfort Food Restaurant Recipe Traditional Cooking

















