• 2 tbsp olive oil
• 1 chopped onion
• 1 leek
• 2 celery sticks
• Pinch of nutmeg
• 1 ½ yellow split peas
• 6 cups chicken, beef or vegetable stock
• 2 bay leaves
• 250 g good quality sausages
• Salt and pepper to taste

In a large saucepan cook the onion, leek and celery for about 10 mins before adding the split peas and vegetables. Add the nutmeg, bay leaves and stock. Simmer until the peas are tender.

Grill the sausages and chop roughly before adding to the soup. Season with salt and pepper and serve with crusty bread.