split-pea-soup-with-gouda-sausage-toasts-2544.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "1 pound dried green split peas",
        "1 pound fully cooked smoked sausage (such as Kielbasa), split\u00a0lengthwise",
        "4 14 1/2-ounce cans low-salt chicken broth",
        "2 onions, chopped",
        "3 large celery stalks, chopped",
        "4 large garlic cloves, chopped",
        "2 teaspoons dried thyme, crumbled",
        "1 large bay leaf",
        "1/8 teaspoon ground cloves",
        "2 1/2 cups firmly packed shredded Gouda (about 10 ounces)",
        "Strong German-style mustard",
        "12 1/2-inch-thick slices sourdough baguette, toasted"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Cheese",
        "Pork",
        "Vegetable",
        "Fall"
    ],
    "title": "Split Pea Soup with Gouda-Sausage Toasts",
    "url": "http://www.epicurious.com/recipes/food/views/split-pea-soup-with-gouda-sausage-toasts-2544"
}