Title: Split Pea Soup with Gouda-Sausage Toasts
Categories: October 199
Yield: 1 servings

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)

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

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