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.
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.
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 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.
Serve soup immediately with crostini as a garnish.
Recipe by Webicurean at http://blog.webicurean.com/2012/09/30/award-winning-split-pea-soup-with-gouda-crostini/