Andersen’s Split Pea Soup with optional (and recommended) croutons, plus a shake of Cavender’s Greek Seasoning
Andersen’s Split Pea Soup was an attraction in college days when I used to drive frequently between Southern and Northern California. I’d always order the “Traveler’s Special” which was a bottomless bowl served with their tasty Onion Cheese Bread. This winter’s bitter weather made me search out the recipe, which appears in the same version everywhere and doesn’t contain enough salt, a flaw which we’ve corrected. It has a rounded hammy taste without ham and I was surprised to discover the base version is completely vegan, though you can add ham if you like. Makes about 3 quarts.
Ingredients:
2 quarts water
2 c dried split peas
1 celery rib, coarsely chopped
1 large carrot, peeled and chopped
1 small onion, peeled and coarsely chopped
¼ t ground thyme
1 pinch cayenne
1 bay leaf
2 t Kosher salt (1 t if using ham)
¼ t ground black pepper
Optional: ½ c chopped ham (Benton Country style or equivalent recommended)
Method: rinse the dried split peas, then combine all ingredients in a pot and heat to boiling. Reduce to a fast simmer and cook for 30 minutes or until peas are completely tender. Cool slightly then remove bay leaf and purée in blender. Serve hot.
Note about reheating: Andersen’s Split Pea Soup does not reheat well in the microwave, for some reason. You need to warm it up on the stove, adding a little water to restore original consistency.
Looks like a great simple recipe. I would use chicken broth instead of water to make it richer. Often when I purchase a whole chicken I use some parts to make chicken broth and store it in the freezer. I never reheat soup in the microwave, I prefer to use a low flame and bring it up to temperature slowly. I don’t want a fast boil instead I watch for it to pucker and bubble while I stir slowly with a wooden spoon. If you place this in the microwave you will get explosions as it heats in the middle faster than the surrounding soup. Another method I use is simmering ham hocks and using the juice from the boil as the liquid to cook the peas. Of course I use the meat from the hocks in the pea soup as well.
Have you tried the original at the restaurant? I’m not sure about chicken stock…. the flavor balance is just fine made with water. Perhaps you will try both ways and report back to us?
I had split pea soup at Anderson’s more than 40 years ago. I don’t recall. I like the warmth of the soup stock. Especially on cold winter days I like the warmth of the stock.
Yum. I use a similar recipe and add a smoked turkey leg, all going into a crockpot until done. Remove turkey and chop (and bay), blend somewhat with stick blender and return chopped turkey. More carrots.
Btw did you see the the New Yorker article about Nashville hot chicken?
Got that issue of the New Yorker queued up. Looking forward to reading it.