Comments on: Split Pea Soup

By: Carolyn Street

Carolyn Street — Sun, 29 Nov 2009 05:39:34 +0000

I remember liking Anderson’s split pea soup in (Buellton, near Danish-themed Solvang) as a child but do not like it now because it’s porkless, with no smoke flavor. It may even be vegetarian. On the side they serve cold cubed ham, along with other toppings such as grated cheese and onions.

My parents say Anderson’s soup never had meat (except on the side) and was never any good, but I don’t think this is true. The Wikipedia article has lots of traditional Danish and other Scandinavian recipies, all with meat. I make split pea soup using the recipe on the side of the bag, with ham hocks or sausage (yum), sometimes throwing in a can of Campbell’s split pea soup with it.

For the meal-in-minutes version, mix a can of Trader Joe’s split pea soup with Campbell’s split pea soup (adding water per the instructions), neither of which are as good separately.

Perhaps the scion of the Anderson family can tell me if there was every meat in their soup. My parents claim (I think wrongly) that there was never meat (except on the side) and that I liked the soup just because the signs were fun and effective and I liked to stick my head through the photo sign thing.

By: Martha Irvin

Martha Irvin — Fri, 10 Jul 2009 22:13:43 +0000

Do you have any other locations besides Buelton or Carlsbad. We are going to take a trip up the coast in a couple of weeks and would like to stop at the Anderson’s restaurants.

Thanks,

By: Darlene

Darlene — Sat, 07 Mar 2009 19:46:27 +0000

What can you do to take out the salty flavor in Split Pea soup?

By: Doris Joslin

Doris Joslin — Fri, 04 Apr 2008 01:40:54 +0000

We moved to the higher altitudes in NM [6350'] some years ago. Since moving here I have been unable to make split pea soup turn out. No matter how long I cook it or pre soak it the peas remain hard and do not desolve. Does anyone have any answers or suggestions

By: Robby Andersen

Robby Andersen — Thu, 20 Mar 2008 06:56:42 +0000

Derek Christensen… you did well with the history.. and the spelling.. must be the ‘SEN’ in your name that sees that sort of thing..

I’m the third Generation of the Pea Soup Andersens.. the restaurant was started by my grand parents in 1924.. my parents took over the operation in 1940.. I was born in 1942.. my Dad was big on the highway signs had them as far away from Buellton as Denver.. think he stuck one in New York.. in the ‘ANDERSEN COOK BOOK’ there is a picture of the Denver sign.. the soup was first frozen then canned by my folks from 1949-1952.. it was then sold to Heublin .. then to Tilly Lewis.. Tilly was bought by Real Fresh Foods and is canned in Visilia CA..

my folks sold Buellton to Vince Evans.. today there are two locations.. Buellton and Santa Nella.. and owned by one owner..

I live in the Denver area and partnered with the late Jack Mendenhall of Buellton on a dragster that was sponsored by Andersen’s in the 50′s and 60′s.. my wife and I took it on the road from 1996 thru 2000 doing a car show circuit.. we gave away soup where ever we went.. the restaurants and Jack felt that the car needed to be closer.. it now is back in Buellton..

you can find the soup in cans at Safeway.. Kroger.. they have the SKU#.. you may have to lean on the manager.. you can also find it at Long’s Drug Stores.. a little known secret..

Robby Andersen.. bobandersen251 at hotmail

By: Sylvia

Sylvia — Wed, 30 Jan 2008 21:11:17 +0000

This whole ‘as thick as pea soup’ dialogue was
so fun to read!!! I’m making yellow split pea
soup with ham hocks right now.

By: Leon Panneton

Leon Panneton — Fri, 14 Dec 2007 18:28:19 +0000

I make a great tasty split pea rice soup with out the ham bone. Soy sause dose the work of a ham bone. Chopped ham is just as good with the Soy