Ingredients Jump to Instructions ↓

  1. 1 pound dried green split peas

  2. 1 pound fully cooked smoked sausage (such as Kielbasa), split lengthwise

  3. 4 14 1/2-ounce cans low-salt chicken broth

  4. 2 onions, chopped

  5. 3 large celery stalks, chopped

  6. 4 large garlic cloves, chopped

  7. 2 teaspoons dried thyme, crumbled

  8. 1 large bay leaf

  9. 1/8 teaspoon ground cloves

  10. 2 1/2 cups firmly packed shredded Gouda (about 10 ounces)

  11. Strong German-style mustard

  12. 12 1/2-inch-thick slices sourdough baguette, toasted

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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