1. In a food processor, combine onion, carrot, celery and garlic. Process until finely chopped.
2. Place a heavy, wide saucepan over medium heat, and
add oil. When hot, add chopped
vegetables, and sauté until soft but not colored, 5 to 10 minutes. Stir in mace. Add split peas,
and stir to mix well.
3. Add 4 cups stock and the bay leaves, and bring to a
boil. Cover, and reduce heat to low.
Simmer until peas are very soft, about 1 hour. Stir soup with a wooden spoon. If desired,
adjust thickness of soup with additional stock.
4. Add frankfurter pieces to soup, and simmer until well
heated. Ladle into bowls and serve. (Alternatively, soup may be ladled
into bowls and frankfurter pieces heated in a microwave
oven, and added to each bowl as desired.) Yield: 6 to 8 servings.