Split pea soup with gouda-sausage toasts

Yield: 1 servings

Measure Ingredient
1 pounds Dried green split peas
1 pounds Fully cooked smoked sausage; (such as Kielbasa),
\N \N ; splitlengthwise
4 cans Low-salt chicken broth; (14 1/2-ounce)
2 \N Onions; chopped
3 larges Celery stalks; chopped
4 larges Garlic cloves; chopped
2 teaspoons Dried thyme; crumbled
1 large Bay leaf
⅛ teaspoon Ground cloves
2½ cup Firmly packed shredded Gouda; (about 10 ounces)
\N \N Strong German-style mustard
12 slices Sourdough baguette; toasted
\N \N ; (1/2-inch-thick)

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 ¼ 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 1½ 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

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