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Name: Split Pea Soup with Gouda-Sausage Toasts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 lb Fully cooked smoked sausage;; 4 cn Low-salt chicken broth; (14; ; splitlengthwise; 2 Onions; chopped; 1/8 ts Ground cloves; 12 sl Sourdough baguette; toasted; ; (1/2-inch-thick); 1 lb Dried green split peas; 2 1/2 c Firmly packed shredded; 3 lg Celery stalks; chopped; 4 lg Garlic chopped; 2 ts Dried thyme; crumbled; 1 lg Bay leaf; Strong German-style mustard

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INGREDIENTS

1 lb Fully cooked smoked sausage;
4 cn Low-salt chicken broth; (14
; splitlengthwise
2 Onions; chopped
1/8 ts Ground cloves
12 sl Sourdough baguette; toasted
; (1/2-inch-thick)
1 lb Dried green split peas
2 1/2 c Firmly packed shredded
3 lg Celery stalks; chopped
4 lg Garlic ; chopped
2 ts Dried thyme; crumbled
1 lg Bay leaf
Strong German-style mustard

INSTRUCTIONS

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

NOTES

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Split Pea Soup with Gouda-Sausage Toasts

1 lb Fully cooked smoked sausage;
4 cn Low-salt chicken broth; (14
 ; splitlengthwise
2 Onions; chopped
1/8 ts Ground cloves
12 sl Sourdough baguette; toasted
 ; (1/2-inch-thick)
1 lb Dried green split peas
2 1/2 c Firmly packed shredded
3 lg Celery stalks; chopped
4 lg Garlic chopped
2 ts Dried thyme; crumbled
1 lg Bay leaf
 Strong German-style mustard

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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Nutrition

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Serving Size: 1 Serving (920g)
Recipe Makes: 1 servings

Calories: 1567
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1567

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