In 1968 I was newly married to my Air Force hubby which had us stationed for the first three months of our marriage at Vandenberg Air Force Base in California. The beauty of the area was captivating, and we discovered and were mesmerized with a tiny, charming Dutch town nearby called Solvang. Both a popular tourist and attraction among locals, Solvang was home to a famous Danish restaurant known as "Andersen's". A day trip to Solvang always included lunch at ''Andersen's" and a bowl of its famous Pea Soup. My daughter visited there some years ago and brought back 'Andersen's' cookbook. Here's the soup recipe for you to enjoy.

  • 2 qts soft water
  • 2 cups green split peas
  • 1 celery stalk, coarsely chopped
  • 1 large carrot, chopped
  • 1 small onion, chopped
  • 1/4 tsp ground thyme
  • 1 pinch cayenne pepper
  • 1 bay leaf, ground (and that's important - finely grind or use mortar and pestle)
  • liquid smoke to taste
  • salt and pepper to taste

Combine all ingredients in a big pot. Bring to a boil, then boil hard for 20 minutes. (I boil a pot of hot water and add some water as needed so soup won't stick to pot.) After 20 minutes reduce heat to a simmer. Cook till peas are tender. Taste for additional seasoning. When done you can either strain the soup through a fine sieve and reheat or serve as is. I like to serve just as it is, thick, hearty, and, oh, so tasty!!