Split Pea Soup

 

 

 

 

 

 

 

 

Dear Family and Friends, 

 

This is my early, perhaps only, Holiday Greeting you will receive this year.  Here is the story.  Last week because we were down with colds one of my daughters asked me to cook Split Pea Soup from the Andersen's Valley Inn, Buellton, California recipe I have had for years.

 

I did, but since I was out of Cayenne Pepper I made a substitution that, along with other minor changes made over the years, produced what we think is a rather superior version of the original recipe.  Now, so that we do not forget how this came about, she has asked me to write down the revised recipe.

 

Also, I am sending it along to you as an antidote you may find attractive after sampling all those other Holiday recipes between now and the New Year.

 

Enjoy!

 

Marilyn van Oppen

 

 

 

 

 

My Split Pea Soup

 

9 cups water                                ½ to ¾ tsp. thyme

2+ cups organic split peas             ½ tsp. dark chili powder

4 stalks organic celery                   2 pinches Ancho Chili Pepper

2 large or 4 small organic carrots    2 large or 4 small bay leaves

1 large onion                                salt & pepper (later, to taste)

 

Put all ingredients in soup pot.  Bring to boil and let cook for 20 minutes at high heat.  Reduce heat and simmer until peas are done.  Blend with hand blender or mash or strain to desired consistency.

 

Marilyn van Oppen

November 2009

 

 

 

 

Anderson’s Split Pea Soup

 

2 quarts water                            ¼ tsp. thyme

2 cups split peas                         1 pinch cayenne pepper

1 stalk celery                              1 bay leaf

2 carrots                                    salt and pepper to taste

1 onion

 

Put all ingredients in soup pot.  Bring to boil and let cook for 20 minutes at high heat.  Reduce heat and simmer until peas are done.  Strain through colander.

 

Andersen’s Valley Inn

Buellton, California