Dutch Cheese Soup
- 1/4 vegetable oil
- 2 tbsp. butter
- 1/2 cup diced onions
- 1 cup diced cauliflower
- 2 potatoes, cut into 1/2 inch cubes
- 4 cups chicken stock
- 4 oz. Canadian bacon, diced
- 5 oz. Gouda cheese, thinly sliced
- 8 slices sourdough baguette
- Salt & pepper to taste
Adapted from 1vacation.com
Heat oil on medium-high heat in 1 1/2-quart saucepan.
Add onion and sauté until softened.
Add cauliflower, carrots and potato and 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 4 individual flameproof crocks or bowls.
Top each portion with 2 bread slices and 1/4 of the cheese.
Place under the broiler until cheese is bubbly.