Split Pea and Sausage Soup

This is a truly nourishing soup -- high in protein, fiber and flavor. It's also very versatile because not only can you serve it as an appetizer, it also makes a wholesome light meal with a chunk of German rye, linseed or sunflower seed bread. It's a perfect back to school choice for busy mums! Make it with green split peas and chopped fried bacon. You can use either beef, chicken or vegetable broth for this recipe, or use the cooking liquid from boiling a ham. Make sure to use genuine German Frankfurters such as the Meica brand. It is quite thick, so if you prefer it thinner, simply add extra water.

Ingredients:

9 oz dried green split peas, soaked overnight
2 oz bacon
1 onion, chopped
1 potato, chopped
6 1/2 cups chicken, beef or ham broth
1/2 tsp dried marjoram or oregano or a good pinch of dried thyme
1 pair of small, whole Frankfurters such as the Meica brand
sea salt and freshly ground pepper
a little chopped fresh parsley or chervil, to serve
Slices of german rye, linseed or sunflower seed bread, to serve

Preparation:

Drain the soaked peas and rinse in cold water. Set aside. Fry the bacon in a large saucepan for a few minutes over medium heat until the fat starts to run, then stir in the onion and potato. Continue to fry for 5 minutes until softened.

Add the peas, broth, herbs and pepper to taste. Bring to the boil, stirring once or twice, and allow to boil for 5 minutes. Then partially cover the pan and turn the heat down to a gentle simmer, stirring occasionally.

Cook for 30 to 40 minutes until thickened and the peas are soft. If you like you can blend the soup in a food processor or blender, but it looks more wholesome with a rustic chunkiness. Prepare the Frankfurters according to instructions on the packaging. Check the seasoning and add salt if required. If you have used ham stock you may not need it. Sprinkle with a little chopped fresh parsley or chervil if desired and garnish with the Frankfurters.