Step 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. Remove and discard carrots.

Step 2

While peas are simmering, in a large skillet, sauté salt pork until crisp. Add celery, onion, and green onion, cooking until onion is golden.

Step 3

To the peas and shanks, 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. Remove from heat.

Step 4

Remove shanks from pot and cool. Chop meat, and add meat to 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. Bring back to a boil, reduce heat and simmer for another 30 minutes, covered.

Step 5

While soup is finishing, make the crostini.

Step 6

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.

Step 7

Rub garlic on browned side and turn over. Place enough gouda on untoasted side to cover – about 1-2 teaspoons. Return to broiler and cook until cheese is bubbly and golden. Set aside.

Step 8

Serve soup immediately with crostini as a garnish.