Split Pea Soup with Gouda-Sausage Toasts

Name: Split Pea Soup with Gouda-Sausage Toasts
Yield: Serves 6
Ingredients: 1 pound dried green split peas; 1 pound fully cooked smoked sausage (such as Kielbasa), split lengthwise; 4 14 1/2-ounce cans low-salt chicken broth; 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 firmly packed shredded Gouda (about 10 ounces); Strong German-style mustard; 12 1/2-inch-thick slices sourdough baguette, toasted

August 20, 2004

Recipe information

Yield
Serves 6

Ingredients

pound dried green split peas

pound fully cooked smoked sausage (such as Kielbasa), split lengthwise

14 1/2-ounce cans low-salt chicken broth

onions, chopped

large celery stalks, chopped

large garlic cloves, chopped

teaspoons dried thyme, crumbled

large bay leaf

/8 teaspoon ground cloves

1/2 cups firmly packed shredded Gouda (about 10 ounces)

Strong German-style mustard

1/2-inch-thick slices sourdough baguette, toasted

Need to make a substitution?

Preparation

Step 1
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.
Step 2
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
Step 3
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.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes