Split Pea Soup with Gouda Crostini

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.

While peas are simmering, in a large skillet over medium heat, sauté salt pork until crisp. Then add celery, onion and green onion, cooking until onion is golden. When done, remove from heat.

After 45 minutes, remove carrots the peas and shanks and discard them. Add the sautéed 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.

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 ¾ 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.

While soup is finishing, make the crostini.

Preheat your oven to broil. Slice baguette into ½ 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.

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.

Serve soup immediately with crostini as a garnish.