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Split Pea Soup ~ Andersen's ~ Serves 8
Ready in 30-60 minutes
A copycat of the soup served at Pea Soup Andersen's (and you know it has to be good if the restaurant was named after it!).
There are only two locations in the U.S. so if you want the real deal you'll have to go to Buellton or Santa Nella, California.
In the meantime, you can enjoy it at home with this recipe.
Ingredients
8 cups water
2 cups green split peas
1 rib celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 teaspoon dried thyme
1 dash ground red pepper
1 bay leaf
salt
black pepper
Directions
Combine water, split peas, celery, carrot, onion, thyme, red pepper, and bay leaf in a Dutch oven. Season to taste with salt and pepper.
Bring the mixture to a hard boil for 20 minutes, then reduce the heat and simmer, covered, until the peas are tender.
Remove from heat and let cool. Press the soup through a fine mesh sieve and discard the solids. Place the strained soup back in the Dutch oven and reheat then serve.
Nutrition ~ 178 calories, 1 grams fat, 32 grams carbohydrates, 12 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Ready in 30-60 minutes
A copycat of the soup served at Pea Soup Andersen's (and you know it has to be good if the restaurant was named after it!).
There are only two locations in the U.S. so if you want the real deal you'll have to go to Buellton or Santa Nella, California.
In the meantime, you can enjoy it at home with this recipe.
Ingredients
8 cups water
2 cups green split peas
1 rib celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 teaspoon dried thyme
1 dash ground red pepper
1 bay leaf
salt
black pepper
Directions
Combine water, split peas, celery, carrot, onion, thyme, red pepper, and bay leaf in a Dutch oven. Season to taste with salt and pepper.
Bring the mixture to a hard boil for 20 minutes, then reduce the heat and simmer, covered, until the peas are tender.
Remove from heat and let cool. Press the soup through a fine mesh sieve and discard the solids. Place the strained soup back in the Dutch oven and reheat then serve.
Nutrition ~ 178 calories, 1 grams fat, 32 grams carbohydrates, 12 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
