Recipe - Split Pea Soup With Gouda-Sausage Toasts

1 pound Dried green split peas
1 pound Fully cooked smoked sausage;
(such as Kielbasa),
; splitlengthwise
4 cn Lowsalt chicken broth; (14
1/2ounce)
2 Onions; chopped
3 lg Celery stalks; chopped
4 lg Garlic cloves; chopped
2 teaspoon Dried thyme; crumbled
1 lg Bay leaf
1/8 teaspoon Ground cloves
2 One half cup Firmly packed shredded
Gouda; (about 10 ounces)
Strong Germanstyle mustard
12 sl Sourdough baguette; toasted
; (1/2inchthick)

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 bitesize pieces. Reserve One fourth 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 One half cups Gouda with reserved sausage
pieces. Spread generous amount of mustard on bread slices. Top with
Goudasausage mixture. Broil until cheese melts and begins to brown. Serve
soup, passing toasts separately.

Serves 6.

Bon Appetit October 1991

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