Danish Split Pea Soup

Danish Split Pea Soup

Pea Soup Andersen’s opened its doors to the public. Run by a Danish immigrant family with a great marketing plan, the cafe grew into a popular chain serving over 100,000 bowls of soup every year. The business closed briefly during World War II but quickly resumed its growth afterward. In 1947, Pea Soup Andersen’s added the famous tagline “The Home of Split Pea Soup.” This blockbuster pea soup recipe pays tribute to the great family who brought us this amazing pea soup that was loved by millions.

Serves 8–10 | Prep. time 15 minutes | Cooking time 45 minutes


1 stalk celery, coarsely chopped

2 cups green split peas, washed and cleaned

1 small onion, peeled and chopped

1 large carrot, peeled and coarsely chopped

1 bay leaf, crumbled into very small pieces

¼ teaspoon thyme Pinch cayenne pepper

2 quarts water ½ teaspoon seasoned salt Croutons or bread for serving


Add the carrot, onion, peas, celery, thyme,bay leaf and cayenne to a large soup pot.

Add the water and bring to a boil. Simmer the mixture over high heat for about 20 minutes.

Reduce heat to low and simmer the mixture for another 25–30 minutes, until the peas are tender. Season with salt and pepper.

Process the mixture using a fine mesh sieve or a food mill.

Collect the creamy soup mixture in a container.

Boil the mixture again and serve warm with some breadcrumbs on top if desired or some bread.

Davidson, Louise. Vintage Recipes Vol. 2: Timeless and Memorable Old-Fashioned Recipes from Our Grandmothers (Lost Recipes Vintage Cookbooks) . The Cookbook Publisher. Kindle Edition.




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