Split Pea Soup--Andersen's Original Recipe

This is the original recipe from Pea Soup Andersen's in Buellton, California

Ingredients

• 2 qt soft water (i have always just used whatever came out of my tap)
• 2 c split peas (a 14-16 oz. bag)
• 1 branch of celery, chopped
• 1 large carrot, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/4 tsp thyme, ground
• 1 pinch cayenne pepper
• 1 bay leaf
• 1 tsp salt
• 1/4 tsp black pepper

Directions

1

I usually use a 28-ounce package of peas and double the rest of the ingredients. A single recipe isn't quite enough for a family of two adults and two children, or to have enough for a second meal for two adults.

2

 Combine all ingredients in a large pot and boil hard for 20 minutes, then slowly until peas are tender. (The 50-minute cooking time is approximate. After the 20 minutes of "hard boil," I reduce the heat to a simmer and cook until the peas mash easily.)

3

 Strain through a fine sieve. (I use my food processor. Don't forget to remove the bay leaf!)

4

 Reheat to the boiling point.

5

 I ladle the soup into bowls and sprinkle it with a bit of paprika or Parmesan and a few croutons.