Split Pea Soup With Gouda-Sausage Toasts
- 1 pound dried green split peas
- 1 pound fully-cooked smoked sausage-- split lengthwise (such as Kielbasa)
- 4 cans low-salt chicken broth - (14 1/2 oz ea)
- 2 onions chopped
- 3 large celery stalks chopped
- 4 large garlic cloves chopped
- 2 teaspoons dried thyme crumbled
- 1 large bay leaf
- 1/8 teaspoon ground cloves
- 2 1/2 cups shredded Gouda - (firmly packed) abt 10 oz
- Salt to taste
- Freshly-ground black pepper to taste
- Strong German-style mustard as needed
- 12 slices sourdough baguette, 1/2"-thk toasted
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.