Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Split Pea Soup With Gouda-Sausage Toasts
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- #49652
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound dried green split peas
1 pound fully-cooked smoked sausage, split lengthwise (such as Kielbasa)
4 cans (14.5 ounce size) low-salt chicken broth
2 onions, chopped
3 large celery stalks, chopped
4 cloves garlic, chopped
2 teaspoons dried thyme, crumbled
1 large bay leaf
1/8 teaspoon ground cloves
2 1/2 cups shredded Gouda cheese (firmly packed)
salt, to taste
freshly ground black pepper, to taste
strong German-style mustard, as needed
12 slices sourdough baguette (.5 inch thick), toasted
directions
Combine first 9 ingredients in a heavy soup pot or Dutch oven. Bring to a boil over high heat. Cover pot, reduce heat to low and simmer until peas are tender, stirring occasionally, about 1 hour.
Transfer sausage to a large plate. Cut into bite-size pieces. Reserve 1/4 of sausage pieces and 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 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.
added by
waterweb
nutrition data
Nutritional data has not been calculated yet.
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