Split Pea Soup With Gouda Crostini

1. 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.

2. 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.

3. 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.

4. 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.

5. 5

   While soup is finishing, make the crostini.

6. 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.

7. 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.

8. 8

   Serve soup immediately with crostini as a garnish.

* Per serving · 4 servings · Values may vary.