Sunday, February 17, 2013

Andersen's Split Pea Soup and my own Original Spring Pea Soup !

I read a story this morning that was posted by Vintage Recipes on The History Kitchen Blog.

The story is about a childhood memory of a restaurant in California, where the family always stopped to eat Split Pea Soup, while on their family vacations.
I have many memories of places that we stopped to eat during our family vacations in Michigan.
Who could forget Stuckey's, if you grew up in Michigan?

The Restaurant in California was Andersen's, famous for their endless bowl of Split Pea Soup.

I happen to love Pea Soup. Unfortunately my wife doesn't share the same feeling.
She grew up on a Mennonite Farm in Kansas where her mother grew amazing vegetables in her garden.
They had plenty of peas, so often that she really doesn't share my passion for peas.

I posted an original poem earlier on this blog about Peas, titled Peas in the Kitchen!
When you read it, you'll understand the difference of opinions that people have about Peas!

I wanted to share two Pea Soup Recipes here.
One is the Andersen's Famous Split Peas Soup from Andersen's Restaurant in Buellton, California.
The second recipe is an original recipe that I created because I just happen to love Pea Soup!

Andersen's Famous Split Pea Soup:

2 C Green Split Peas
1 Stalk Celery, coarsely chopped
1 large Carrot, peeled and coarsely chopped
1 small Onion, chopped
1/2 tsp Dried Thyme
1 Bay Leaf, crumbled into very small pieces
A pinch of Cayenne Pepper
1/2 tsp Seasoned Salt ( something like Lawry's)
Salt and Pepper to taste

You'll need a Soup Pot, Mesh Strainer and a  Food Mill

Sort the Peas in a strainer, removing any impurities. Rinse and clean
Combine Peas, Celery, Carrot, Onion, Thyme, Bay Leaf and Cayenne in a Soup Pot.
Cover with 2 quarts  ( 8 quarts ) of water
Bring to a boil
Keep at a high simmer for 20 minutes
Reduce to a low simmer and cook for  25 to 30 minutes, until Peas are tender
Toward the end of cooking, add seasoned salt, additional salt and pepper to taste

Strain the mixture until all of the liquid is pushed through the mill and only the pulp remains
A creamy soup will result

Return the Soup to the pot and bring to a quick boil, remove immediately
If it seems too thick, add hot water to desired consistency

Garnish with Croutons

Refrigerated leftover soup will thicken, add water when reheating

Peace in the Kitchen!

Spring Pea Soup:

This is my original recipe.

3 TBS Vegetable Oil
1 Garlic Clove, crushed
1 1/2 C Sliced Leeks, white part only
3/4 C diced Celery
1 tsp Fresh Thyme, minced
Sea Salt
Fresh Ground Black Pepper
1 C Sour Cream, additional for garnish
3 C Vegetarian Chicken Stock plus 2 1/2 C Water (non Vegetarians add Chicken Stock)
1/2 C Heavy Cream
2 - ( 1lb. bags) of Frozen English Peas, divided
3 TBS Fresh Parsley, chopped
1 small Onion, chopped
1/4 C Flour
1/4 C Butter, melted

Heat Oil in a Soup Pot, add Garlic for 1 minute, add Leek, Onion and Celery and saute about 8 minutes
In a separate saucepan, Simmer the Stock
Add Heavy Cream to the Vegetable mixture and simmer
Add one of the bags of Peas and 3/4 C of the Stock to the Vegetables
Add Parsley and Thyme and continue to simmer
Transfer the soup in batches to a blender and carefully puree,  gradually adding the remainder of the liquid
Strain it through a sieve and return to the Soup Pot
Stir in the Sour Cream
Reheat slowly, do not boil

At the end, add the second bag of Frozen Peas
Mix the Flour and the Melted Butter thoroughly in a saucepan and cook until golden brown to create a thickening Roux.
Add some of the Soup to the Roux to incorporate it and whisk it into the soup

Serve hot and garnish with additional Sour Cream

Peace in the Kitchen!

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