Split pea soup with gouda-sausage toasts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried green split peas |
| 1 | pounds | Fully cooked smoked sausage; (such as Kielbasa), |
| ; splitlengthwise | ||
| 4 | cans | Low-salt chicken broth; (14 1/2-ounce) |
| 2 | 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) |
| Strong German-style mustard | ||
| 12 | slices | Sourdough baguette; toasted |
| ; (1/2-inch-thick) | ||
Directions
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.