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For me it doesn’t really matter cooking salads in summer and soup in winter. I guess it’s because I love food so much that any day of the year is good for everything. And you know, sometimes, in between hot summers days there is always a chilly one that makes you want to be cozy inside… Well this recipe is perfect for one of those days (or any other fall/winter one).
Very easy to do. I especially like the fact that after all your not sure if it’s a soup or a stew. Plus it’s great to eat some sausages without feeling too guilty about it!

If you are vegetarian, you can remove the sausages from recipe. It will taste less smokey but still be delicious!

Ingredients

- 1 onion, chopped
- 1 leek, chopped
- 2 celery, chopped
- a pinch of nutmeg
- 1 1/2 cup of yellow split peas
- 6 cups of chicken stock
- 2 table spoon of olive oil
- 2 dry bay leaves
- 6 beef sausages

Heat the olive oil in a cast iron pot and cook the onion, and celery gently over low heat for 8-10 minutes. Add the nutmeg and stir in. add the split peas and mix in the vegetables. add stock and the bay leaves, cover, and simmer for 45 minutes or until the peas are tender and mushy.

Meanwhile, broil the sausages until cooked, then roughly chop. add to soup and cook for a further 10 min. Season to taste with sea salt and freshly ground pepper.

Serves 4.

Filed under Dinner, Fall, Winter and tagged comfort food, sausages, soup, yellow split-pea.
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