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    • Split Pea Soup with Gouda-Sausage Toasts

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    CATEGORY CUISINE TAG YIELD
    Meats Dutch October 199 1 servings

    INGREDIENTS

    1 lb Dried green split peas
    1 lb Fully cooked smoked sausage; (such as Kielbasa),
    ; splitlengthwise
    4 cn Low-salt chicken broth; (14 1/2-ounce)
    2 Onions; chopped
    3 lg Celery stalks; chopped
    4 lg Garlic cloves; chopped
    2 ts Dried thyme; crumbled
    1 lg Bay leaf
    1/8 ts Ground cloves
    2 1/2 c Firmly packed shredded Gouda; (about 10 ounces)
    Strong German-style mustard
    12 sl Sourdough baguette; toasted
    ; (1/2-inch-thick)

    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.
Serves 6.
Bon Appetit October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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