So there I was, minding the road as I drove down California's Highway 1, when all of a sudden, my sister shrieked with joy after seeing a sign on the roadside advertising Pea Soup Andersen's in nearby Buellton.
"I've always wanted to try it but never knew we'd be near it," she said, adding that she'd seen it featured on the Travel Channel's "All You Can Eat Paradise," which sang the praises of the split pea soup that's been served there for more than eight decades.
I love split pea soup, as does my sis, so it seemed the right thing to do. So I veered off our path and experienced Pea Soup Andersen's ourselves.
The restaurant is huge and serves breakfast, lunch and dinner, but the soup simmers on the stove morning through night. It's not uncommon to see bowls of the creamy green soup delivered to tables at 8 a.m. We were there around 9 a.m. and our order was as follows: Two waters, two coffees and two bowls of split pea soup, please.
Walking out of the restaurant, I spied a small gift shop off to one side, and on one of the shelves were bags of split peas with the recipe for Pea Soup Andersen's split pea soup on the back. Now, you don't have to go to California to get a taste of the soup they've been serving for almost a century. It's a tasty way to warm your toes this winter.
Pea Soup Andersen's Split Pea Soup
2 quarts filtered water
2 cups dry split peas
1 branch of celery, coarsely chopped
1 large carrot, chopped
1 large onion, chopped
1/4 teaspoon ground thyme
1 pinch cayenne
1 bay leaf
Salt and pepper, to taste
Crispy croutons, optional
Bring water to a boil; add peas, celery, carrot, onion, thyme, cayenne and bay leaf, and keep at a strong boil for 20 minutes, then reduce heat to simmer and continue cooking until peas are tender. Taste, and add salt and pepper as needed. Strain through a fine sieve, and reheat to the boiling point. Garnish with croutons, if desired, before serving.
AN EVENING TO REMEMBER
Chef Neville Forsythe, who was tragically killed in an automobile accident in Atlanta in 2019, impacted the lives of many in Chattanooga, where he became one of the most-beloved chefs in town. At the time of his death, he was owner and chef at Broad Street's Mrs. B's Reggae Cafe, so it's only right that a night to honor him and benefit the Neville Osmond Forsythe Sr. Scholarship will feature live reggae, rock, jazz, pop and funk from several bands. The band Fresh Mind got its start at Mrs. B's and will play live, as will several members of 4th Ward Afro-Klezmer Orchestra from Atlanta, which performed at Chef's Underground Cafe, another of Forsythe's restaurants many years ago. DJ Hubbs will be spinning a selection of Caribbean dance music classics, as well as some of Forsythe's favorite songs before and after the live performances. The dance floor will be open.
There will be a bar offering Voodoo Rhum Punch, the chef's favorite signature cocktail, served throughout the night.
Make reservations now for this event to be held at Barking Legs Theater on Saturday, Feb. 1, from 7:30 to 11 p.m. Admission is $20 per person. Reservations may be made at www.serviceafterserviceinc.org.
A THROWBACK TO THE PAST
Thursday evening, Bonefish Grill will celebrate its 20th birthday, offering guests some of their favorite dishes and cocktails from the past two decades, including the popular Fontina pork chop, Macadamia Nut Mahi-Mahi, Blackened Shrimp Pasta, Saucy Shrimp and bacon-wrapped scallops, as well as the Glowfish Martini. They're all a blast from the past that will be served for one night only. Bonefish is at 2115 Gunbarrel Road.
Anne BralyEmail Anne Braly at abraly@timesfreepress.com.