| 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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