Hap-Pea and Pea-Wee, the friendly mascots of Pea Soup Andersen’s
Growing up, every once in a while, my dad would come up a brilliant idea: “Let’s go to Pea Soup Andersen’s for lunch!” The restaurant was a 1.5 hour drive from my hometown. It was, admittedly, a long way to go for a bowl of soup… but I never questioned it. In fact, I looked forward to it. We’d pile into his truck and cruise through the California countryside to Buellton. Along the way, Dad loved to recount the story of when he first visited Andersen’s.
“There was a guy with long hair sitting at the counter– a hippy. He ordered the ‘Traveler’s Special,’ a bottomless bowl of soup. The guy didn’t realize he could get a free refill. When the waitress came by, he looked at her with big, sad eyes and said, Oliver Twist-style, ‘Can I please have some more?’ He was shocked when she gave him one refill, then another, then another. He just couldn’t get enough of that soup.”
I don’t know why that story amused my dad so much, but it did, and I always enjoyed hearing him tell it. Those weekend jaunts to Buellton are one of my favorite childhood memories. And the soup… oh, the soup!
On a recent summer road trip with my hubby, we left Los Angeles and drove up the 101 freeway towards the Central Coast. I knew we’d be passing through Buellton, so I insisted we stop in for a bowl of soup. Along the freeway, for miles in each direction, billboards beckoned us to the restaurant. The Andersen’s cartoon mascots, Hap-Pea and Pea-Wee, held up signs to let us know how many miles we had left… 112 miles! 35 miles! The countdown built anticipation as I imagined that creamy, comforting bowl of pea soup. Before we knew it, we were there.
Pea Soup Andersen’s first opened their doors on June 12, 1924. The small cafe was run by Danish immigrant Anton Andersen and his wife, French immigrant Juliette. Anton had been a maître d’hôtel and catering manager, first in New York, then Los Angeles. His brother ran a business in the Danish town of Solvang, just a few miles from Buellton, so Anton and Juliette visited the area frequently. Over time, the couple grew tired of city life. When the 101 freeway was diverted through Buellton and electricity first came to the area, Anton and Juliette decided to buy a parcel of land. They moved to Buellton with their young son Robert T. and open a cafe. It was originally called “Andersen’s Electrical Cafe,” named after the family’s coveted electric stove– the only one in the Santa Ynez valley at that time.
The Andersen family – Anton, Robert T., and Juliette – standing in front of Andersen’s Electrical Cafe
“Andersen’s Electrical Cafe” started as a roadside diner, catering to weary highway travelers. Anton acted as a short order cook, while Juliette became known for her finer French-inspired specialties. The couple tried out a variety of dishes in the beginning, adopting the ones that customers liked best–sandwiches, pancakes, ice cream. The little cafe became well known in the area, and customers began to visit from nearby Santa Barbara. Reporters from the Hearst newspaper empire would pass through on their way to and from Los Angeles and San Francisco. Celebrities stopped by on their trips up and down the coast. Before long, the cafe had made its mark on the local landscape.
About three months after opening, Anton and Juliette introduced pea soup to the menu. It was an immediate success, leading them to make the soup a permanent fixture. At that time the cafe was tiny, and Anton didn’t have a place to store the large sacks of dried peas needed for the increasing soup demand. He solved this by placing the gunnysacks in the window, along with a sign that read: “The Original Home of Split Pea Soup.” It started with an initial order of 10 pounds of peas… then 100. Within three years of opening, the Andersen’s had placed an order for one ton of split peas from Chicago. That’s a lot of peas!
In 1928, the Andersen’s expanded their business, building a hotel and adjacent dining room. They renamed the place the “Bueltmore,” combining the name of the Biltmore hotel (where Anton once worked) and Buellton. In the late 1930’s, Anton and Juliette’s son Robert joined the family business. Known by the nickname “Pea-Soup,” Robert was responsible for many of the marketing plans that helped bring the restaurant even greater success– billboards along the highway, family-friendly menus, and announcing to the public that they sold over 100,000 bowls of soup per year. The hotel was again renamed– Andersen’s Valley Inn. Robert’s wife, Rosemary, opened a gift shop in the restaurant. The business continued to grow.
The hotel briefly closed during World War II and housed soldiers. When it reopened after the war, Robert commissioned Disney cartoonist Milt Neil to create new drawings for their official pea-splitting mascots. A contest was held to name the two characters– Hap-Pea and Pea-Wee. The dining room was enlarged, and the inn was once again renamed in 1947. The new name, Pea Soup Andersen’s, became permanent, as did the original logo from the Electrical Cafe so many years ago… “The Home of Split Pea Soup.”
Over the years, Pea Soup Andersen’s continued to expand. A Danish bakery and cocktail lounge were added. New restaurants were opened in Santa Maria and Salinas. The family business was eventually sold to Vince Evans, a local actor and ranch owner who was good friends with Ronald Reagan. Under Vince’s ownership, the business flourished, eventually purchasing 50 tons of split peas a year to keep up with demand. The Santa Maria and Salinas locations were sold, and another location was added in Santa Nella, CA. Vince ran the business successfully for 15 years. In 1980, sadly, he and his family died in a small plane crash near Santa Ynez airport. The business was eventually purchased by Pea Soup Properties Limited in 1983; that corporation continues to run the business today. The company now sells over 1.5 million bowls of pea soup per year; they also sell canned pea soup to grocery stores across the country.
What I love most about Andersen’s is how quaint and kitschy it is. It remains unchanged from my childhood– the same carpet, pea-green walls and orange seats that I remember sitting in as a ten year-old. It’s oddly cozy, with a Danish theme throughout. Bringing my husband there for lunch was a trip down memory lane.
I ordered the Traveler’s Special, like I always do… a bottomless bowl of soup, pumpernickel bread, onion bread, and a chocolate milkshake. The bread just okay (not as good as I remember it). The milkshake was so thick and creamy, I had to eat it with a spoon. And the soup… oh, the soup!
You can get it with ham added, if you want. I’ve always opted for the meat-free version. It has plenty of flavor on its own.
When I was a kid, the soup was only half the thrill. The best part of the meal was getting to the bottom of the bowl, which is decorated by a cartoon of Hap-Pea and Pea-wee. Ahh, simple pleasures…
After we’d had our fill of soup, we headed out through the gift shop. I picked up a copy of the Pea Soup Andersen’s cookbook, a thin volume of restaurant-inspired classics and authentic Scandanavian recipes. Of course, I was most interested in the famous Pea Soup Recipe. There are other fun vintage dishes in there, too, including Danish Meatballs, Herring in Sour Cream, and Stuffed Onions.
Even though the recipe in the cookbook says it’s the “official” pea soup recipe, I felt it wasn’t quite right, so I adapted it slightly. After a bit of tweaking, it’s just like the soup I grew up loving. You’ll want to use a food mill to acheive the proper texture (I use this one at home and recommend it highly). Don’t be put off by the green pureed appearance. If you’ve never tried Andersen’s soup before, you’re in for a treat! I topped mine with a few chunky seasoned breadcrumbs, they sopped up the soup nicely. Obviously you should omit the breadcrumbs if you’re gluten free or watching your carbs.
If you’re ever heading up or down the 101 freeway along the Central Coast of California, and you begin to see billboards with Hap-Pea and Pea-Wee, take their advice. Stop by Andersen’s for a Traveler’s Special. You can thank me later. 🙂
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Andersen's Split Pea Soup
Ingredients
- 2 cups green split peas
- 1 rib celery, coarsely chopped (single piece from a stalk)
- 1 large carrot, peeled and coarsely chopped
- 1 small onion, peeled and chopped
- 1/4 teaspoon thyme
- 1 bay leaf, crumbled into very small pieces
- Pinch cayenne pepper
- 1/2 teaspoon seasoned salt
- Salt and pepper to taste
Instructions
- Sort the peas in a mesh strainer, removing any stones or impurities. Rinse them clean.
- Combine the peas, celery, carrot, onion, thyme, bay leaf and cayenne in a soup pot and cover with 2 quarts (8 cups) of water.
- Bring the pot to a boil. Keep at a high simmer for 20 minutes.
- Reduce heat to a low simmer. Let the mixture cook for another 25-30 minutes till the peas are completely tender. Towards the end of cooking, add the seasoned salt, then add salt and pepper to taste. I use about 1/2 tsp salt and 1/4 tsp of pepper. Use less if you're sodium-sensitive.
- Process the pea mixture through a food mill or a fine mesh sieve. A food mill will create the smoothest, creamiest texture.
- Process the pea mixture until all of the liquid is pushed through, and only pulp remains.
- A creamy soup will result.
- Bring the soup to a quick boil once more on the stovetop, then remove from heat immediately. If the soup seems too thick, add some hot water to thin it out to the desired consistency.
- Serve hot. I like to garnish the soup with a few breadcrumbs. Omit them to keep the soup gluten free and vegan. Keep leftover soup in a sealed tupperware. When the soup is chilled, it will solidify. Adding a little water and stirring as you reheat will help the soup to heat up more smoothly.
NOTES
Nutrition
tried this recipe?
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This is the same recipe I have used for years, but I also add 1 tbs of oregano. Had family over who said, we hate pea soup. I said just take a tads the of mine. One week later I got an email asking for you recipe, and she makes it all the time. I also use leftover hambone and cut up ham.
Looking forward to trying this. Hope it bring back the wonderful memories of stopping at Pea Soup Andersen’s in Santa Nella. I use to travel from San Diego to San Francisco and would stop and get some pea soup. Always loved the flavor!
It’s been 40 years plus since I’ve had Anderson’s pea soup and it’s the one I judge all pea soup against. Thanks for posting this recipe it’s tomorrow’s dinner
Tori, my family (my husband and I, and our 4 kids – ages 4, 6, 8, & 10) live about 35 minutes from Santa Nella, so we love to have Pea Soup there. But, since I found your recipe, they ask to eat pea soup from home now!! It’s such an easy, restaurant replica!! Thank you so much! Now, if I can only get the onion bread and milkshake recipe, I’d be in heaven!!!
Jessica, you just made me hungry! Those milkshakes are so thick you can stand a spoon up in them 🙂
I’ve made this soup and oh my gosh!! It is so wonderful Tori… Thanks for sharing this recipe. I am going to a few chunks of ham to it as well. Thanks again!!
Thank you for the trip down memory lane! My family used to go there quite often just for the soup! And of course the signs all along the way were of my best memories!
As a biker, this is a required place to stop, wither your going up or down hiway 101. Picture this if you can, 37 leather clad men and woman decending on this California Icon all at the same time, I always wondered what the hostess thought that day, and what the other patrons must have thought when we walked in. The history lesson was great to, considering all the years I have lived on the california coast side of the planet. Funny, I have always called it Andersons Split Pea soup, and I noticed others here calling it Pea Soup Andersons, guess it just depends on where your from. Tried your recipe Tori, yes bikers cook, and will no longer have to buy cans of my fovorite soup at the grocey anymore. Thanks so much for shareing this story and recipe
Great memory Tony! 🙂 Thanks for sharing.
What stores in California sell Split Pea Anderson Soup?
Hi Tori! Another Tori chiming in here. 🙂
This recipe was perfect. Exactly what I needed! I was able to make the recipe as published with one small (and extraordinarily convenient) modification – I put the sorted, rinsed split peas into the slow cooker with the rest of the ingredients as listed on high for about 2.5 hours. The soup turned out wonderfully, as well!
Thank you so much! Dinner was a hit tonight thanks to you.
Thank you for the recipe and history! Andersen’s brings back many happy childhood memories for me too. What kind of seasoned salt do you recommend? Thank you!
Made the soup as delightful New Years surprise for my husband. He craves this soup, it is his favorite. We would stop at the Santa Nella Restaurant when ever we traveled from Bay Area to Los Angeles. And I have made pea soup over the years using the recipe on the bag and using the ham bone from the holiday. But Dan has always love Anderson’s vegetarian soup.
The surprise as was even more delightful as I read your blog to him while he ate. We both love a good story. I can no longer enjoy pea soup for health reasons (Gout) so it was great I had something to do…because I really wanted to join him eating the delicious soup.
That’s so cool Pam! Happy your husband enjoyed it. 🙂
Hi, I just happened upon this post via Pinterest, and I am going to try this recipe out ASAP, loved this place. Since my visit, I’ve found a canned Andersens soup at the grocery store (I’m assuming they’re the same company) however the one I’ve tried includes Bacon. What would be your suggestion on how to incorperate bacon into this recipie?
Hi Tori,
Its been a while. I was last on discussing homemade butter.
My dad, uncle and I had a memorable lunch at Andersen’s in 1998. The soup is so simple yet so memorable. Thank you for posting. I lost my recipe a while ago. My vegan friends will so enjoy.
Paul
The pea soup in the bread bowl was excellent, especially with the extra toppings to add like the chopped green onions, bacon bits, ham, croutons, and the grated cheddar cheese. I wish I could have had room for more! Wanted to try the dinner menu, as we were staying the night but were to full to eat again. Great place!
Thank you so much for posting this recipe! My family moved here to Texas from Fontana 30 years ago. I remember this resturant well. I loved going there, and the architecture intrigued me as well! Again..thank you for the sweet memories☺❤
You’re welcome Michelle 🙂
Hi tori, i was just wondering if u have any other info on the Andersen family. Could u please email me and i will explain in more detail. Btw, this is a great soup. Thanks alot, Andrea
Hi Andrea, all of the information I have on the Andersen’s is in this post. You might try contacting the restaurant for further details.
While I’ve never been to Andersen’s – I saw it on the Travel Channel! And I scoured the internet for a good recipe, and chose this one! WOW what an incredible recipe!!
I did use stock instead of water.. and threw in a ham bone (having a leftover ham bone from a recent family dinner then seeing the segment on TV gave me that AHA! moment!)
I’d love to go to Andersen’s some day! California road trip, anyone!?
So happy you liked it Phoebe! This soup brings back great memories for me, if you have a chance you should definitely stop there sometime. 🙂
My Aunt asked for a recipe for Split Pea Soup. The best Split Pea Soup I have ever eaten was at Andersen’s. I have been looking for this recipe and I love the fact that you have included the pictures of the restaurant I enjoyed so much. I remember the window boxes with the Cyclamen blooming and I have never seen a Cyclamen since then with out remembering the soup. There has never been a better Split Pea Soup that I have ever found.
I used to live in CA and one of my fondest memories was stopping at Pea Soup Andersen’s. Then we would go on to Solvang. The bakeries there were amazing too.
I live in NC now but this is one of my favorite memories of CA.
I have printed your recipe and will make it often. Thank you so much for sharing this. It brings back cherished memories.
Oops, should’ve read other comments first. Yes I quickly sauté a clove of garlic in a just a bit of olive oil and add that to the soup too. Again adds a little complexity and it’s good for you too. I’m physically unable to pass Anderson’s Split Pea Soup without stopping. In fact we time our drive to correspond with lunch or dinner so that we can stop. Love that kitschy Dutch place! Restrooms spotless, milkshakes so thick, wait staff so friendly!. I have to ask for dark rye bread or they give me rolls which are also good, but their soup always seems better than anything I’ve ever tasted. Amazing.
I would add a step to this. I add my peas to cold water by themselves then allow the water to boil and immediately dump them out in a strainer along with all the water first. If I skip this step, I find that even after rinsing them first that a scum forms on the top of my pan while cooking and adds a bitter taste to the soup. This way, after dumping out that first water, and refilling the pot with the exact amount of water called for in the recipe, then adding the other ingredients…the soup tastes much better. I also crush 5 – 10 anise seeds and add them in for a barely noticeable licorice flavor which adds a nice complexity. Also, I leave the Bay Leaves whole then take them out at the end of the cooking process. You get all the flavor but there’s no need to eat them. (They may even give some people heartburn.)
If you don’t have a food mill, Vitamix worked very well. I find Blendtec will do a great job as well but almost blends it too much due to the high wattage (Blentec doesn’t have a subtle setting). Otherwise great recipe.