andersen's split pea soup
vintage recipe for andersen's split pea soup from andersen's restaurant in buellton, california . family recipe . vegan, gluten free.
green split peas, celery, coarsely chopped, large carrot, peeled and coarsely chopped, small onion, peeled and chopped, thyme, bay leaf, crumbled into very small pieces, cayenne pepper, seasoned salt, salt and pepper to taste
- 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 tsp thyme
 - 1 bay leaf
 - crumbled into very small pieces
 - pinch cayenne pepper
 - 1/2 tsp seasoned salt
 - salt and pepper to taste

- 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.
 - .

### Human: Generate cooking recipes. Include 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 tsp thyme
- 1 bay leaf
- crumbled into very small pieces
- pinch cayenne pepper
- 1/2 tsp seasoned salt
- salt and pepper to taste

 ### Assistant: The ingredients you'll need are:
- 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 tsp thyme
- 1 bay leaf
- crumbled into very small pieces
- pinch cayenne pepper
- 1/2 tsp seasoned salt
- salt and pepper to taste


You can follows these steps to make the recipe:
- 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.
- .

