Prep 10 mins
Cook 40 mins
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.
- 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
- 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.