Boerenkaas Soep Dutch Cheese Soup

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