Boerenkaas Soep (Dutch Farmer's Cheese Soup)

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

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)
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DIRECTIONS

  • In a Dutch oven, melt the butter over medium heat; add vegetables and sauté until onion is golden brown (5-7 minutes).
  • Pour in the stock; bring to a boil over high heat.
  • Partially cover pan, and lower heat.
  • Simmer until vegetables are tender crisp (20 minutes).
  • 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.
  • Transfer to paper towels to drain.
  • Fry the bread in the bacon grease so that it is crisp and brown on both sides.
  • Transfer to paper towels to drain.
  • Preheat-broiler to its highest setting.
  • Float the bacon on top of the soup, and top each slice with a piece of the fried bread.
  • Arrange cheese slices over top, covering bread and surface of soup completely.
  • 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).
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