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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I have many memories much like yours of going to Anderson’s for the soup. I have made this a number of times and have shared the soup with a friend from Sweden. He loves it and says it tastes like home.
Thank you fo the recipe.
My Boyfriend kept talking about this split pea soup he enjoyed in California at this restaurant. I made this yesterday and had him close his eyes and taste, his eyes flew open and asked where did you get this it is perfect. Thanks
Awesome! So happy to hear that Mary. 🙂
So delicious!
I just finished making this recipe for the first time and I had to jump right on here to echo the words of many other commenters: this recipe is delicious and tastes just like the original! My dad has always been a big fan of the soup and I was happy I could recreate it for him. Thank you!
In the early 90s, I stopped at a Pea Soup Andersen’s on a road trip from LA to San Fran — I was a vegan at the time & my omnivore friend raved about how good the soup was even without meat (a big surprise to her). For some reason we didn’t eat there, but I did pick up a copy of the recipe and have made this soup many, many times over the years; all those who say it is appreciated by those who love pea soup, converts those who think they hate it, with or without ham (I’m still a vegetarian, but my wife usually wants to add some kind of smoked meat). At some point I lost the recipe card so I was happy to find your version, which matches my memories of how this soup should taste in all its beautiful simplicity. Thank you so much for making it available here!
For the record, I have never put it through a food mill, but I find that as it sits in the fridge, the peas break down enough to achieve a smooth if not silky consistency.
what if I just run it through my food processor when finished instead of a food mill. I don’t have one.
Lisa, you can do that but it will be a much thicker soup and won’t have the silky texture that Andersen’s is known for. The flavor will be great though!
I miss my Anderson’s Pea Soup. They don’t carry it anywhere around where I live. I thought I found it on the Walmart site so I could have it shipped to me but now I can’t find it. I also miss their Potato soup too (got me through a pregnancy). My wonderful husband did get me the cookbook for Christmas about 12 years ago. The recipe in the cookbook is close but not quite. There must be a secret ingredient. I’ll try your recipe and see. Thanks.
I am a sixty three year old former resident of the San Joaquin Valley, who never ate at Pea Soup Andersons, but I did grow up eating Anderson’s Split Pea Soup, purchased in cans featuring Hap Pea and Pea Wee splitting a pea on the label. I was a loyal fan, until the owners of the soup company decided to make the soup “ready to eat”, in other words pre-thinned, instead of having the concentrate in the can thick enough to exit the can in one fairly solitary cylinder. They also got rid of “Hap &Pea”, thus making it harder to find in the store. Living now in Oregon, I figured I’d never see the soup again, but the other day I discovered it in the soup aisle at Winco. I was pleased to discover the old familiar cylinder as I extracted the soup into a bowl. It was heavenly to taste that familiar soup again, and be able to enjoy it as thick as I wanted it. I still miss Hap and Pea on the label, but at least I know I’ll be able to treat myself again, to that familiar flavor treat.
What a fantastic story ! I remember watching my mother sitting in the kitchen with the food mill making pea soup. (that was over 50 years ago). I am going to try your recipe with the food mill ! (I have to buy one first). Again, GREAT STORY !
Does it matter if u use fresh or dried thyme?
Going to make this today – thank you!
The recipe uses dried thyme. If using minced fresh thyme, triple the amount (3/4 tsp).
Tori – Thank you, thank you, thank you. I love, love, love Andersen’s. Right now is the most beautiful time of the year to drive North or South along the “Andersen” route. Check out the verdant green rolling hills and the California poppies and Lupine all in bloom. Stop in and have a simple bottomless bowl of Split Pea soup and realize this is one more reason why We live in California I grew up in the Bay Area so I know all the Andersen’s from here to Carlesbad.
FYI – There is an excellent sorta secret surf break right across the highway from the Carlsbad Andersen’s. And if you are driving North 101 towards Buellton I highly suggest you slow down coming down that grade going into Buellton because it’s a total CHP speed trap. I’ve seen it on the 101 North side of Buelton too just around the bend behind the eucalyptus trees.
Haha! David your post brings back memories. The one time I have EVER been pulled over for speeding was at that eucalyptus grove. I was driving a little too fast because my grandfather was waiting for me to have lunch with him, and I didn’t want to be late! Serves me right, I should have left earlier. 🙂
Carlsbad Andersons is now a Holiday Inn.. with NO ANDERSONS! The nerve. 🙁 Thought I’d put it out there…
Sadly.. The Carlsbad Andersons has been closed for a couple of years now. Was the closest to me.. oh well.
This was simple and tasty I love meat but this recipe good!
I discovered this soup when my late husband and I were a long haul truck driving team. Our children moved to California and we had a load going through there. The children met us at a local truck stop and we needed some place to eat. We drove to the location in Santa Nella , LOVED the soup and the place. My daughter had to travel past there for work and would stop just for their soup. When I visit her in California there are always cans in her pantry for me to eat at lunchtime. She has threated to send care packages home to me because there is no canned soup that comes close to this where I live. Now I can make my own and have some in the freezer for when she visits me. Thank you!!
We love this recipe!
Hoping to try this recipe tonigjt. I believe i have been the that restaruant once when i was little and i loved it! I dont have a food mill though can i use an immersion blender instead? Will it just be more chunky?
Hi Jacquie – it will be much thicker. Still good, just not the silky texture Andersen’s is known for. Flavor is amazing either way. Enjoy!
I use an immersion blender and it has never been chunky. Always smooth. We love this recipe. Thank you!
This soup is wonderful. My wife is a fanatic for traditional, creamy split pea soup and she absolutely raved about this recipe. I added a little more season salt but otherwise I followed the recipe. Nice job!!!
Just a quick question as to what time of onion you use. I’m assuming a yellow or sweet yellow?? Thanks so much for posting this. We would run the I-5 from Redding to LA a couple of times a year while I was a kid in the ’70s to see my grand parents who lived in Laguna Beach. Santa Nella was the half way stop for gas and soup… fantastic memories!
Yellow or sweet yellow will both work well. White will work too 🙂
Tori, you nailed this recipe – our challenge was to recreate that same taste on our way too infrequent trips down the 101 – the canned is close but just not the same. This is a great version of the soup – nice job!
Thanks Burke!
I will ASAP – BUT I remember the first time I ate the soup. We were driving LA to San Francisco and we saw the first sign. At that point I hated pea soup. My mother was a terrific cook, but she boiled vegetables (soups) to tasteless masses of goo.
Then a few miles more and I saw the next sign. By the time we got to the last sign there wasn’t anything on earth that I wanted more than a bowl of pea soup.
Not only was the soup terrific, but the ad campaign was one of the world’s greatest.
I haven’t been in the restaurant for 30 ish years, but I hope they are going strong and will be there forever.
In 1976 my wife and I moved to Buellton with our young son. We rented a house just off of 101 less than a mile north of Pea Soup’s, you can still see that old house as you drive up the highway. We ate at Anderson’s many times and always ordered the soup. My wife and I were passing through Buellton in 2007 and went straight to Pea Soup Anderson’s. It was like going back in time and the soup was just like what we had 30 years earlier. We are going to take our granddaughter there someday.
Hello Tori, What a nostalgic and wonderful post and recipe. I still have my Hap and Pea bowl. I am 68 now and like your family we would get in the car and drive for pea soup. Thanks for the recipe. I use my crock pot for your recipe. I put it on at night and by morning, I have a bowl. During the winter I make this soup once a week. Thank you, Linda