Another Place : Split Pea Soup

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Split Pea Soup
Contributed by : Sherry Hauser

Travelers along El Camino Real (The King's Highway, or Highway 101) like to stop at Buellton to enjoy this famous soup. Its originators, the Andersens, generously pass along the recipe, so you can duplicate it wherever you are. Surprisingly, it calls for no meat. This soup, unlike most soups, does not taste better re-heated, so prepare only what you can consume.

Picture

Ingredients
2 quarts soft water
2 cups green split peas
1 or 2 outer stalks of celery, chopped
1 or 2 carrots, chopped
1 onion, chopped
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
Dash of cayenne
1 bay leaf
Salt and pepper to taste

Combine ingredients, rubbing the thyme and marjoram between the hands before adding to the soup. Cover, and boil for 20 minutes. Then reduce heat and simmer about 30 minutes longer, until very soft. Force through colander or coarse wire strainer. Serve in bowls, with rye bread and butter and a green salad. Makes 8 servings.