| 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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