Ingredients
- 1 onion, peeled and cut into chunks
- 1 carrot, peeled and cut into chunks
- 1 stalk celery, cut into chunks
- 1 clove garlic, peeled
- 2 to 3 tablespoons vegetable oil
- ½ teaspoon ground mace
- 2 ¼ cups (1 pound) yellow split peas, rinsed
- 4 cups chicken or vegetable stock (may be made from concentrate), more as needed
- 2 bay leaves
- Approximately 8 frankfurters, cut into 1-inch pieces
- Nutritional Information
Nutritional analysis per serving (6 servings)
573 calories; 25 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 58 grams carbohydrates; 20 grams dietary fiber; 9 grams sugars; 29 grams protein; 34 milligrams cholesterol; 741 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- 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.)
Dining and Cooking