Split Pea & Sausage Soup

Prep time: 20 mins to overnight

Cook time: 2 hours

Serves: 6

INGREDIENTS:

8 cups of basic vegetable or chicken stock

1 onion, chopped

4 leeks, chopped

3 carrots, chopped

3 celery stocks, chopped

1 tart apple, peeled, cored and chopped

1 2/3 cups split peas, soaked overnight in cold water to cover, drained and rinsed

1 bouquet garni (2 fresh parsley sprigs, 1 fresh thyme sprig, and 1 fresh mint sprig)

1 tbsp molasses

4 Bockwurst, Wienerwurst, or frankfurters, cut into 1-inch lengths

Salt and pepper

Crusty bread, to serve

DIRECTIONS:

Pour in the basic vegetable stock.  Add the onion, carrots, celery, apple, peas, bouquet garni, and molasses and bring to a boil.  Using a skimmer or slotted spoon, skim off any foam that rises to the surface, then reduce the heat, cover, and simmer, stirring occasionally, for 2 hours.

Season the soup to taste with salt and pepper and remove the discard the bouquet garni.  Stir in the sausages and simmer for another 5 minutes.  Serve immediately with crusty bread.