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1
In a large stockpot, bring chicken stock to a boil and add carrots, split peas and ham shanks. Reduce heat and simmer 45 minutes, covered.
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2
While peas are simmering, in a large skillet over medium heat, saute salt pork until crisp. Then add celery, onion and green onion, cooking until onion is golden. When done, remove from heat.
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3
After 45 minutes, remove carrots the peas and shanks and discard them. Add the sauteed salt pork mixture, parsley, rosemary, pepper, and bay leaf. Mix well. Bring back to a boil, then reduce heat and simmer for 2 hours, covered.
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4
When done, remove from the heat. Remove shanks from pot and allow them to cool. Chop the shank meat, and add meat back into the pot along with the 3/4 cup gouda and petite peas, if using. If soup seems too thick at this point, stir in a little water. Put it back on the heat, bring back to a boil, then reduce heat and simmer for another 30 minutes, covered.
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5
While soup is finishing, make the crostini.
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6
Preheat your oven to broil. Slice baguette into 1/2 inch slices on the diagonal. Arrange bread slices on a non-stick baking sheet and broil until they just start to turn golden. Remove from oven and cool for a few minutes.
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7
Rub the clobes of garlic on the browned side of the bread slices and turn the slices over. Place enough of the remaining gouda on the un-toasted side to cover, about 1-2 teaspoons. Return to the broiler and cook until cheese is bubbly and golden. Set aside.
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8
Serve soup immediately with crostini as a garnish.
