Yellow Split Pea And Frankfurter Soup

• 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
• 1/2 teaspoon ground mace
• 2 1/4 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

1. In a food processor, combine onion, carrot, celery and garlic.
2. Process until finely chopped.
3. Place a heavy, wide saucepan over medium heat, and add oil.
4. When hot, add chopped vegetables, and saute until soft but not colored, 5 to 10 minutes.
5. Stir in mace.
6. Add split peas, and stir to mix well.
7. Add 4 cups stock and the bay leaves, and bring to a boil.
8. Cover, and reduce heat to low.
9. Simmer until peas are very soft, about 1 hour.
10. Stir soup with a wooden spoon.
11. If desired, adjust thickness of soup with additional stock.
12. Add frankfurter pieces to soup, and simmer until well heated.
13. Ladle into bowls and serve.
14. (Alternatively, soup may be ladled into bowls and frankfurter pieces heated in a microwave oven, and added to each bowl as desired.)

onion, carrot, celery, clove garlic, vegetable oil, ground mace, peas, chicken, bay leaves, frankfurters

Taken from cooking.nytimes.com/recipes/5200 (may not work)