Dutch Cheese Soup

By á-58

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 delicious dark bread.

Ingredients

• 1/4 cup vegetable oil
• 2 tablespoons butter
• 1/2 cup diced onions
• 1 cup diced cauliflower
• 2 potatoes, cut into half-inch cubes
• 1/2 cup carrots, cut into half-inch cubes
• 4 cups chicken stock
• 4 ounces Canadian bacon, diced
• 5 ounces Gouda cheese, thinly sliced
• 8 slices sourdough baguette
• Salt & pepper to taste

Preparation

Step 1

Heat oil on medium-high heat in a 1.5-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 the butter. Add the 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 four individual flameproof crocks or bowls. Top each portion with two bread slices and one-quarter of the cheese. Place under the broiler until cheese is bubbly. Serve immediately