THE RECIPE

Yellow Split Pea Soup With Sausage

By Alan Jesseman

A simple, comforting soup adapted from Nigella Lawson. Nigella’s original recipe called for frankfurters but I substituted sliced local lamb sausage. I increased the amount of carrots and celery, adjusted the amount of stock called for, and added turmeric for the deep gold color it adds.

Ingredients

Serves: 6-8

• 1 onion
• 3 carrots
• 3 large ribs celery
• 2 - 3 tablespoons vegetable oil
• Salt and Pepper
• ½ teaspoon ground mace
• 1 teaspoon turmeric
• 1 lb yellow split peas
• 8 cups vegetable stock
• 2 bay leaves
• 3 Hot Italian Lamb Sausages, cooked and sliced diagonally

Directions

1. Peel the onion and carrot, cut them and the celery into rough chunks. Put them all into the bowl of a food processor. Pulse until finely chopped.
2. Heat oil in a large Dutch oven over medium heat.
3. When warm, add the chopped vegetables from the processor, season with salt and pepper and cook for 5-10 minutes, until soft but not coloured.
4. Add the ground mace and turmeric – stir well and then add the split peas and stir again until well mixed with the vegetables. Pour over 6 cups stock and add the bay leaves, then bring to the boil. Cover, reduce heat to low and cook for an hour, adding more stock as needed.
5. The cooked sausage can be added to the pot at this point or add the slices to the individual bowls.

THE SOURCES

Bread: Ciabatta & Baguette, Red Hen Baking Co, Middlesex, VT

Butter: Salted Culture Butter, Ploughgate Creamery, Fayston, VT

Candles: Hand dipped beeswax tapers, Daryl Smith, South Royalton, VT

Flowers: Maria Honkala, South Royalton, VT

Glass: Robin Mix, Tunbridge Glassworks, Tunbridge, VT

Sausage: Hot Lamb Sausage, Meadow View Farm, Gilmanton, NH

Vegetables: South Royalton Market, South Royalton, VT

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