Here’s a classic road trip stop located in Santa Nella, California: Andersen’s Pea Soup Restaurant. If you’re headed to Yosemite or Tahoe, San Francisco or Santa Cruz, or anywhere else in Northern or Southern California 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 are optional on your way back out to the car.
Then when you feel like recreating the taste of vacation on a cool winter day, whip up a pot of your own. They discontinued selling this in cans several years ago, but they shared their recipe. 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.