Boerenkaas Soep Dutch Cheese Soup
"Vegetables soup"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (475 g)
- Calories 474.7
- Total Fat - 23.2 g
- Saturated Fat - 10.7 g
- Cholesterol - 58.9 mg
- Sodium - 1032.1 mg
- Total Carbohydrate - 43.7 g
- Dietary Fiber - 3.8 g
- Sugars - 8.5 g
- Protein - 22.9 g
- Calcium - 275.8 mg
- Iron - 2.5 mg
- Vitamin C - 33 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In heavy 3-quart saucepan,
Step 2
Melt the butter
Step 3
Add the onions, carrots, potatoes, cauliflower and celery root.
Step 4
Stirring frequently,
Step 5
Cook for about 5 minutes,
Step 6
Then pour in the stock
Step 7
Bring to a boil over high heat,
Step 8
Partially cover the pan
Step 9
Lower the heat.
Step 10
Simmer for 20 minutes
Step 11
Meanwhile
Step 12
In a heavy 12-inch skillet,
Step 13
Fry the bacon over moderate heat until the slices are brown and crisp around the edges and have rendered most of their fat.
Step 14
Transfer the bacon slices to paper towels to drain.
Step 15
Add the slices of bread to the fat remaining in the skillet and fry until they are crisp and brown on both sides.
Step 16
Set the fried bread aside on paper towels to drain.
Step 17
Just before serving
Step 18
Preheat the broiler to its highest setting. Pour the soup into a 2-quart ovenproof tureen or casserole.
Step 19
Float the bacon slices on top of the soup cover each of them with a slice of fried bread
Step 20
And then a slice of cheese,
Step 21
Arranging them so they cover the surface of the soup.
Step 22
Slide the tureen or casserole under the broiler (the top of the tureen should be about 3 inches from the heat) and broil for 2 or 3 minutes, until the cheese melts and turns a delicate brown. You could use a torch for this if you wished
Tips
No special items needed.
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