• 1 lb dried green split peas
• 1 lb fully cooked smoked sausage (such as Kielbasa) - split lengthwise
• 4 - 14.5 oz. cans low sodium chicken broth
• 2 onions - chopped
• 4 large garlic cloves - diced
• 4 medium carrots - peeled and cut into chunks
• 2 tsp dried thyme
• 1 large bay leaf
• 1/4 tsp ground cloves
• 2 cups firmly packed shredded Gouda (8-10 oz.)
• strong German-style mustard
• 12 - 1/2“ thick slices of sourdough baguette - toasted

1. Combine ingredients through cloves in heavy soup pot. Bring to boil, lower heat, cover and simmer until peas are tender, stirring occasionally, about 1 hour.
2. Remove sausage from pot and 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. Season with salt and pepper and keep warm.
3. Mix remaining Gouda with sausage. Spread generous layer of mustard on bread slices and top with Gouda/sausage. Broil until the cheese melts and begins to brown. Serve soup and pass toasts.

Serves: 6        Total cook time: 1 hr 15 min.
Source: WRCJ midday entree Oct, 11, 2006.