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8 cups water
Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle. Season to taste with salt and pepper.
Boil vigorously for 20 minutes, then reduce heat, cover, and simmer until split peas are tender.
Press soup through a fine sieve and reheat to boiling point.
Poster's Notes:
Posted by Judi Simon
Nutritional Info Per Serving: N/A
2 cups green split peas
1 stalk celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 tsp. thyme
Dash red pepper
1 bay leaf
Salt and pepper
Andersen's is a restaurant in Buellton, near the Danish community of Solvang in Southern California, known for their soup. I use this recipe all the time, and everyone loves it.