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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|Serving Size: 1 Serving (920g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 49 (3%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 70.5mg||2 %|
|Potassium 4502.5mg||118 %|
|Total Carbohydrate 278.3g||82 %|
|Dietary Fiber 116.1g||464 %|
|Sugars, other 162.2g|
|Protein 112.2g||160 %|
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Calories per serving: 1567
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