Split Pea Soup With Gouda-Sausage Toasts |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Made this for co-workers and even those who claim a dislike for peas went back for more! Most of the time I omit the toasts because the soup with the melted gouda is sublime! But the toast made a very nice presentation. Ingredients:
1 lb dried split peas |
1 lb smoked sausage, split lengthwise (such as kielbasa) |
4 (14 1/2 ounce) cans low sodium chicken broth |
2 onions, chopped |
3 large celery ribs, 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 cheese (about 10 ounces) |
strong german mustard |
1 sourdough baguette, cut into 12 1/2-inch slices and toasted |
Directions:
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.
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.
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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