Split Pea Soup With Gouda-Sausage Toasts

Split Pea Soup With Gouda-Sausage Toasts
Split Pea Soup With Gouda-Sausage Toasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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.

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