Boerenkaas Soep Dutch Cheese Soup

Prep Time
Cook Time
Ready In

Recipe: #32611

June 20, 2019

"Vegetables soup"

Original recipe yields 6 servings


  • 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 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


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 & Variations

No special items needed.