Dutch Cheese Soup
The Dutch are great soup eaters, often featuring soup as a meal’s main dish. This hearty soup is perfect for a fall or winter evening. Serve it piping hot with thick slices of a crusty bread.
- 1/4 C vegetable oil
- 1/2 C onions, diced
- 1 C cauliflower, diced
- 2 potatoes, cut into 1/2-inch cubes
- 1/2 C carrots, cut into 1/2-inch cubes
- 4 C chicken stock
- 2 T butter
- 4 oz Canadian bacon, diced
- 5 oz Gouda cheese, thinly sliced
- Salt & pepper to taste
- 8 slices sourdough baguette
Heat oil on medium-high heat in a 1 1/2-quart saucepan. Add onion and sauté until softened. Add cauliflower, carrots and potato; sauté for 5 minutes. Stir in chicken stock and bring to a boil. In a small skillet, heat butter. Add Canadian bacon and sauté until lightly browned; add bacon to soup. Reduce heat to low and cover, simmering until vegetables are tender, about 15 minutes. Pour soup into 4 individual ovenproof crocks or bowls. Top each portion with 2 bread slices and 1/4 of cheese. Place under the broiler until cheese is bubbly. Serve immediately.
- Makes 4 servings.