Provided by Nigella Lawson
Categories lunch, one pot, soups and stews, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a food processor, combine onion, carrot, celery and garlic. Process until finely chopped.
- Place a heavy, wide saucepan over medium heat, and add oil. When hot, add chopped vegetables, and sauté until soft but not colored, 5 to 10 minutes. Stir in mace. Add split peas, and stir to mix well.
- Add 4 cups stock and the bay leaves, and bring to a boil. Cover, and reduce heat to low. Simmer until peas are very soft, about 1 hour. Stir soup with a wooden spoon. If desired, adjust thickness of soup with additional stock.
- Add frankfurter pieces to soup, and simmer until well heated. Ladle into bowls and serve. (Alternatively, soup may be ladled into bowls and frankfurter pieces heated in a microwave oven, and added to each bowl as desired.)
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 559 milligrams, Sugar 8 grams, TransFat 0 grams
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