Andersen’s Split Pea Soup
Written by: Alison Needham
Anton and Juliette Andersen had a dream of opening a roadside café. So in 1924, when electricity finally made its way to their small hometown of Buellton, California, they took the plunge, naming their restaurant after their new electric stove. Located on the Central Coast between Los Angeles and San Francisco, the Andersen’s Electric Café was the perfect place for traveling salesmen, truck drivers and tourists to get a bite to eat. Anton and Juliette served up hearty comfort food with a good dose of warm hospitality. Word got around and soon folks were planning their trips around stopping at their café and later hotel. Juliette’s Split Pea Soup recipe became legendary – it was so popular that the Andersens became the largest buyers of peas in the nation! Today, you can still stop in for a bite at one of their two locations. But if you're craving some of their famous Pea Soup and want to make it at home, we’ve got you covered. Our version updates their classic recipe adding garlic, extra veggies, bacon and fresh herbs for a bigger, bolder flavor. At Pea Soup Andersen’s they puree their soup, but we like it chunky. You do you. Pair with a California Merlot or Marsanne.
