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 stalk celery, coarsely chopped
- 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
NOTES
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.
Nutrition
tried this recipe?
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I have purchased about 4 cases at varying times as I do not travel anymore. It is the pea soup with bacon. It came in a case of 12 (if I remember). The last time I ordered was in March. I can’t seem to find the place where I ordered. I do know it was the Anderson’s sight. Can you help me? Thank you. Jamie Pesce.
I am not affiliated with Andersen’s so couldn’t help you with that. I just enjoy their soup. Sorry!
Been there! Done that — before you were born. I left the USAF as a pilot, and moved to Santa Barbara to go to attend Brooks Institute of Photographic Arts and Sciences. While there, two friends we made in Santa Barbara, much older than we were, invited us to go to Buellton for pea soup. It was well worth the trip. If in California, one should make it a point to visit Anderson’s. It’s worth the trip…. Oh, yes! Don’t forget to spend a day in Solvang, too.
BTW, I use an immersion blender to puree pea soup. Works well.
Thank you for your service! 🙂 The immersion blender works well for a thicker soup. For a thinner silkier texture like Andersen’s, a food mill is the way to go.
I love this blog post! I too grew up visiting Pea Soup Anderson’s on my dads whims. I wonder if the hippy wasn’t my dad himself long ago. 😀
Thank you for the fun memories! Will definitely be trying the copy cat recipe!
Hi, Thank you for bringing back so many memories of my childhood. I grew up traveling the 101 or the 5 up and down California and Pea Soup Andersons was always a part of those trips, both Buellton and Santa Nella. I moved to North Carolina and can’t find the Pea Soup here in stores like you could in California but I order online. You could also buy their Tomato Soup in stores or online and it was equally as good as the Pea Soup and then they stopped making it. I was wondering if you have that recipe or knew if it was in their cookbook?
Thank you,
Kathy
Thank you very much, am making it today. Question though, what is seasoned salt?
Hi Gerald, Tori’s assistant Ashley here. Seasoned salt is a pre-mixed blend of table salt and dried herbs/spices.
The best pea soup!!! I have the same memories of Andersen’s as a kid, too. We would always stop there on our way to Disneyland. YUM! Thank you for posting! Xoxo
Tori, thank you! I’m a Californian who grew up visiting Andersen’s but I now live in Oslo, Norway. Occasionally I crave things from the U.S. that one can’t get in Europe like Fritos, chicken pot pies, proper bagels, biscuits and gravy, etc. I am going to invite my Norwegian friends over for a dose of this pea soup (when social distancing is over) and regale them with stories about driving back and forth between San Jose and L.A. through the Monterey artichoke fields, Big Sur, Andersen’s, the garish Madonna Inn, and Canter’s Deli at the end of the journey. What you are doing here is great, and you are greatly appreciated! 🙂 – Charles Normal
Tori, I have subscribed to your blogs for many years now however this blog was the best. This story will stick with me forever. You recounted it so beautifully and it naturally just brings up our own family memories and makes us relate to yours. When I am out of quarantine, I am off down to the local supermarket for a pack of split peas!! Now I will read the rest of your home detention recipes!! Bless you!
I love all this history! Never much liked pea soup…loaded with ham and too salty…but I’m going to make this..once i can get split peas from the grocery. the history is intriguing..and I’ll leave out the ham.
Tori, I am so grateful for your recounting the history behind Anderson’s split pea soup. You brought back memories of visiting Solvang and it’s heartening to have you punctuate our lives with such good food and stories. Thank you so very much!
I 1st had split-pea soup in 1946 in a foster home. To this day, I still eat it; had some last week; although, it’s out of a can; either Progresso, or Cambell’s. My Southern Belle wife likes it also. I’ll see if I can entice her to make your version. Thanks Peter
Sounds delicious! I’d like to print the recipe but your Print Recipe button doesn’t seem to work.
Hi Linda, what browser are you using? Are you on mobile or desktop? I’d like to get that fixed for you. 🙂
So do iI use the liquid or the pulp? Or do I add the pulp back to the liquid?
Use a food mill to remove the pulp from the soup, resulting in a silkier texture. Do not add the pulp back.
You can add the pulp to another dish, such as Beef Bridies or mix it into a meat loaf. Freeze it if you’re not going to use it right away. The fiber is good for our hearts and benefits our colons.
This is just like I remember. I grew up in northern San Luis Obispo county and went to Pea Soup Andersen a lot. The recipe used to be on the back of the bag of peas you could purchase in the food part of the gift shop.
I lost my cut out plastic years ago. Thank you for this,
Carolyn D
Thanks so much for posting this! I haven’t tried the recipe yet but–based on all the great compliments in the comments–it won’t be long before I do!
I, too, grew up eating Andersen’s pea soup … but just from the cans. My family lived in Oregon and Washington and SoCal wasn’t on our usual travel routes but, in 2009, my guy and I moved to the SoCal desert and Santa Nella was a perfect stopping point on our three-day drives back north, so I finally got my first Andersen’s restaurant experience. We both love the pea soup and buy it by the case.
A couple of years a friend of ours, who’s also a fan, said he’d come up with a homemade version that was “identical” to Andersen’s. Sadly, it’s not (nor, in our opinions, even close, other than the color). I will be thrilled to share this with him, so he can really can make his own.
I do have one question, though. The numbers you show in your nutritional “label” differ quite a lot from what’s on the can I just pulled from my cupboard (label shows © 2012) (both are based on a 2,000 calorie diet).
You show (per serving):
Calories: 236
Sodium: 216mg (9%)
Potassium: 720mg (21%)
Carbs: 42g (14%)
Fiber: 17g (71%)
Sugar: 6g (7%)
Protein: 16g (32%)
Vitamin A: 1825IU (37%)
Vitamin C: 3.4mg (4%)
Calcium: 46mg (5%)
Iron: 3mg (17%)
My can shows (per 8 oz. serving):
Calories: 140
Sodium: 760mg (32%)
Potassium: (not shown)
Carbs: 25g (8%)
Fiber: 5g (20%)
Sugars: 0g (not shown)
Protein: 9g (not shown)
Vitamin A: (0%)
Vitamin C: (0%)
Calcium: (2%)
Iron: (6%)
I like yours much better! but how do you explain this considerable discrepancy? Thanks!
Hi Lynn, my recipe software auto-calculates the nutrition based on servings – and a serving size here is likely different (larger) than the serving size of the can version. This is because I roughly eyeball servings based on the total made in the recipe (ie: this batch of soup makes roughly 6 servings based my estimates). That is likely a bigger serving size than the one presented on the can, which explains the calorie difference as well as fiber. Sodium – the software can only calculate amounts, and here the salt is “to taste” (beyond the seasoned salt), so it doesn’t calculate much sodium because it’s really up to the user how much they want to add. As for the vitamins and protein, I don’t really have an explanation there… maybe the canned version is made quite differently than the homemade? Here you’re using whole vegetables in their purest form, I’m not sure what the manufacturing process leaves in or out. Anyway, homemade always tastes better (in my opinion!). Most of the discrepancies here are about serving size, I think… I find that often grocery store products under-estimate the serving size, here it’s more generous for sure.
I am known as the soup man as I create soup and deliver to nurses, Doctors and home bound. This is every Doctor’s favorite. When I used yellow peas and extra Spanish seasonings one said it was his home (Cuba) soup. Of course I modify it with seasonings and types of meat. But yours is the best.
But my original question led me to you. *Who invented Pea soup- where in the world was it made first. A Doctor insists his home country (Croatia) was the first.
Great question! I would have to research it. Anton Andersen was Danish, but his wife was French and apparently the famous pea soup was a family recipe from her side going back generations. That doesn’t mean it necessarily started in France, though. These types of recipes often have a long and winding path through history. If I have a chance to dig deeper I will post here!
Oh my… I googled “Andersen’s pea soup recipe” and this post came up! 🙂 Andersen’s was a big part of my childhood and we would often drive up from Ventura to visit Solvang and then go to Andersen’s later for lunch. Thank you SO much for this recipe! 😀
I also did this from Oxnard when I Iived there back in the late ’70s. I would take friends from NJ there
I’ve since moved and live in Northern AZ but miss going to Pea Soup Andersons.
I used to go to Anderson’s when I was a kid too, with my great grandma. We always stopped on the way to Solvang. I miss it.
Reading this brought back many of the same memories from my childhood, especially the prize of seeing Hap-pea at the bottom of the bowl and the chocolate shakes:)
I just got back from Buellton, had my first bowl of Andersen’s split pea soup in at least 50 years! Just as good as I remember, and the whole experience one that hasn’t changed much. So much fun to revisit the past. The third night of my visit I had their clam chowder. I was so surprised – one of the best clam chowders I’ve had. Somehow it’s different from the roux based one I’m most familiar with. Very creamy though not gloppy thick, buttery, an unfamiliar herb (maybe chervil? intense celery), lots of clams. Much as I like the split pea, this is my new favorite. Unfortunately, I’ve ho luck finding a recipe for it!
Thanks for your lovely entry – and recipe, I will try it – that intensifies my great experience.