Boerenkaas Soep (Dutch Farmer's Cheese Soup)

Total Time
50mins
Prep 15 mins
Cook 35 mins

Potato & cauliflower soup topped with bacon, fried bread and Gouda cheese.

Ingredients Nutrition

  • 4 tablespoons butter or 4 tablespoons olive oil
  • 14 cup onion, finely chopped
  • 2 carrots, scraped & diced into 1/4 pieces
  • 2 potatoes, diced into 1/4 pieces (1/2 lb)
  • 12 lb cauliflower, trimmed & cut into florets
  • 14 lb celeriac, peeled & diced into 1/4 pieces
  • 6 cups chicken stock
  • 4 slices lean bacon
  • 4 slices white home style bread
  • 4 ounces gouda cheese, sliced to 1/8-inch thick (wax removed)

Directions

  1. In a Dutch oven, melt the butter over medium heat; add vegetables and sauté until onion is golden brown (5-7 minutes).
  2. Pour in the stock; bring to a boil over high heat.
  3. Partially cover pan, and lower heat.
  4. Simmer until vegetables are tender crisp (20 minutes).
  5. In a heavy skillet, fry the bacon over medium heat until brown and crisp around the edges, and most of the fat has cooked off.
  6. Transfer to paper towels to drain.
  7. Fry the bread in the bacon grease so that it is crisp and brown on both sides.
  8. Transfer to paper towels to drain.
  9. Preheat-broiler to its highest setting.
  10. Float the bacon on top of the soup, and top each slice with a piece of the fried bread.
  11. Arrange cheese slices over top, covering bread and surface of soup completely.
  12. Slide dutch oven into broiler so top is about 3 inches from heat source and broil until cheese melts and turns a light golden brown (2-3 minutes).

Reviews

(1)
Most Helpful

This is a real country-style soup. You can feel it doing you good as you eat it! I couldn't buy celeriac, so I substituted celery plus a teaspoon of celery seeds. I resisted the urge to 'trick' this soup up by adding herbs or cream etc. and I was glad I did - it was lovely just as it is. For ease of serving, I crumbled the bacon over the soup to serve and, because I don't have a griller (broiler) large enough to accommodate a dutch oven, I topped the fried toast triangles with the cheese and just grilled THEM and then floated them on top of the soup. It worked fine. I served the soup with spoons and forks, so we could tear up the bread in the bowls, making it easy to eat. Another note I would make about this soup is because it relies solely on the vegetables for its flavour, it does require a fairly strongly flavoured stock. I used water and good quality vegetable stock powder, and just kept adding teaspoons of stock powder until I got the flavour I wanted. I also added a couple of good pinches of black pepper and a small amount of salt at the end. One last note, the recipe says it makes 4 servings - I found it made 7 good sized servings.

Kookaburra June 14, 2005

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