Silani Cheese Products

	Split Pea Soup and Gouda-Sausage Toasts Soup 1 lb. dried green split peas 1 lb. Kielbasa sausage, split lengthwise 4 14-1/2 oz. cans low-salt chicken broth 2 onions, chopped 3 large celery stalks, chopped 4 large garlic cloves, chopped 2 tsp. dried thyme, crumbled 1 large bay leaf 1/8 tsp. ground cloves 1 cup firmly packed shredded Silani Gouda Salt & Pepper Toasts 1-1/2 cups firmly packed shredded Silani Gouda 12 1/2” thick slices sourdough baguette, toasted Strong German-style mustard
	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 Silani 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 the Silani Gouda with the 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 toasts as a side to the soup. Serves: 6