Non an elegant soup, but cosy and warming.
1 onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
1 garlic clove, peeled
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
1 potatoes, peeled and cut into large cubes
8 frankfurters
Put the onions, carrots, celery and garlic in a food processor and finely chop. Heat the oil in a large, heavy pan and tip in the mixture. Cook until softened, but not browned, about 6-8 minutes. Stir in the mace and the peas, then add 5 cups of the stock. Tip in the bay leaves, cover and simmer for 1 hour, adding the potatoes for the last 20 minutes. Add more stock if the soup seems too thick. Check the seasoning.
For the frankfurters, you can simply cut them into pieces and add them to the soup. Alternatively, you could cook them whole on the grill or in a griddle plan, then cut into pieces and stir into the soup.
Serves 6-8
Cooking with Nigella 