Split Pea Soup with Sausage
Rinse dried peas and soak overnight in broth. The next day, peel vegetables and cut into small cubes. In a pot, bring peas and broth to a boil. Add the spices and vegetables and simmer over medium heat, 45-50 minutes.
Melt butter in a frying pan. Stir in flour and cook until slightly darkened. Whisk a little of the soup into flour, then stir mixture back into the rest of the soup. Season with salt, pepper and marjoram. Cut sausage into slices on the diagonal. In a hot grill pan, fry sausage slices in oil on both sides. Divide soup among bowls. Place 3 sausage slices in each bowl and garnish with freshly chopped parsley.