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LOCATION: Recipes >> Soups >> Cheese 21

Print this Recipe    Cheese 21

Boerenkass Soup (Dutch Cheese Soup)
Yield: 2 servings

2 tsp margarine, divided
1/4 cup diced onion
1 cup small cauliflower florets
3 oz pared potato, 1/2-inch cubes
1/4 cup carrot, 1/2 inch cubes
1/4 cup pared celeriac, 1/2 inch cubes
2 cup water
2 pkt instant chicken broth and seasoning mix
1 1/2 oz Canadian-style bacon, 2 equal pieces
2 Thin slices white bread toast
1 1/2 oz Gouda cheese, thinly sliced

In 1 1/2-quart saucepan heat 1 teaspoon margarine until bubbly;
add onion and saute until softened. Add cauliflower, potato and
celeriac; saute for 5 minutes. Mix broth into water and add to
saucepan; stir to combine and bring to a boil. Reduce heat to low,
cover, and simmer until vegetables are tender, about 15 minutes.
In small skillet heat remaining margarine and saute bacon until
lightly browned.

Pour soup into 2 individual flameproof crocks or bowls and add 1
piece of bacon to each. Top each portion with a toast slice and
half of the cheese. Place under the broiler until cheese is bubbly,
about 2 or 3 minutes. Serve hot.

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