You can use either green or yellow split peas in this hearty and warming soup.
1 stick celery
1 clove garlic
2-3 tbs. vegetable oil
1/2 tsp. ground mace
2 1/4 cups split peas
5-6 cups chicken or vegetable stock
2 bay leaves
8 hot dogs
Peel the onion, carrot and garlic, then cut into rough chunks along with the celery. Put everything in a food processor and blitz to finely chop.
Pour the oil into a large saucepan and add the veggies. Cook them for 5-10 minutes, or until soft but not colored. Stir in the mace. Tip in the split peas and stir in the oil for a few minutes before adding 5 cups of the stock and bay leaves. Bring to a boil, then reduce to a simmer, cover and cook for 1 hour. Add more stock if the soup seems too thick.
Cook the frankfurters on a griddle, cut them into pieces and add to the soup.