2 tablespoons olive oil
1 yellow onion, chopped
1 leek, washed and chopped
1 celery rib, sliced
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
8 cups vegetable stock
2 cups dried split peas
2 chorizo sausages, thickly sliced
Saute the onion, celery, leek and garlic in olive oil for 15 minutes until soft.
Add the seasonings, split peas and stock. Bring to a boil and simmer 45 minutes until the peas are soft.
Meanwhile, pan fry the slices of chorizo on both sides.
When the peas are soft, puree and serve with chorizo slices on top.
Yields: 4 servings
*Adapted from Sydney Morning Herald, Australia*