Here’s a classic road trip stop located in Santa Nella, California – Anderson’s Pea Soup Restaurant. If you’re headed to Yosemite or Tahoe, San Francisco or Santa Cruz, and find yourself cruising along the state’s north-central bit of Interstate 5, it’s a great stop to pull over for clean bathrooms and a big bowl of that smooth, flavorful, green soup that tastes of home and will warm you air-conditioned hearts. Gift shop Mad Libs optional on your way out.
Then when you feel like recreating the taste of vacation, here you go! Make a big batch of your own, enough to freeze the extra to pull out to reheat for a quick supper.
- 8 cups water
- 2 cups green split peas
- 1 rib celery, chopped
- 1 large carrot, chopped
- 1 small onion, chopped
- ¼ tsp thyme
- Dash red pepper sauce
- 1 bay leaf
- Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle.
- Season to taste with salt and pepper.
- Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender.
- Press soup through fine sieve and reheat just to boiling point.