Split Pea Soup With Gouda-Sausage Toasts

Recipe Ingredients

1 lb	454g / 16oz	Dried green split peas
1 lb	454g / 16oz	Fully-cooked smoked sausage-- split length
		= (such as Kielbasa)
4		Low-salt chicken broth - (14 1/2 oz ea)
2		Onions - chopped
3		Celery stalks - chopped (large)
4		Garlic cloves - chopped (large)
2 teaspoons	10ml	Dried thyme - crumbled
1 teaspoon	5ml	Bay leaf (large)
1/8 teaspoon	0.6ml	Ground cloves
2 1/2 cups	592ml	Shredded Gouda - (firmly packed) - abt 10 oz
		Salt - to taste
		Freshly-ground black pepper - to taste
		Strong German-style mustard - as needed
12		Sourdough baguette, 1/2"-thk - toasted

Recipe Instructions

Combine first 9 ingredients in heavy soup pot or Dutch oven. Bring to boil over high heat. Cover pot; reduce heat to low and simmer until peas are tender, stirring occasionally, about 1 hour.

Transfer sausage to large plate; cut into bite-size pieces. Reserve 1/4 of sausage pieces; return remaining sausage to soup. Add 1 cup Gouda to soup and stir until melted. Thin soup to desired consistency with water if necessary. Season with salt and pepper. Keep warm

Preheat broiler. Mix remaining 1 1/2 cups Gouda with reserved sausage pieces. Spread generous amount of mustard on bread slices. Top with Gouda-sausage mixture. Broil until cheese melts and begins to brown. Serve soup, passing toasts separately.

This recipe yields 6 servings.

Source:
Bon Appetit, October 1991

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