Dutch cheese soup

Ingredients

• 1/4 cup vegetable oil
• 2 tablespoons butter
• 1/2 cup onion
• 1 cup diced cauliflower
• 2 potatoes
• 1/2 cup carrots
• 1/2-1 teaspoon fresh thyme
• 4 cups chicken stock
• 4 ounces Canadian bacon
• 5 ounces Gouda cheese
• 8 slices sourdough baguette
• Salt and pepper to taste

Preparation

• Heat oil on medium-high heat in a 1 1/2 quart saucepan. Add onion and saute until softened.
• Add cauliflower, carrots, and potatoes; saute for 5 minutes. Add the fresh thyme during the last minute.
• Stir in chicken stock and bring to a boil. In a small skillet, heat the butter. Add the Canadian bacon and saute until lightly browned. Add bacon to soup.
• Reduce heat to low and cover, simmering until vegetables are tender. Ladle soup into four individual flameproof crocks or bowls.
• Top each portion with two bread slices and 1/4 of the cheese. Place under the broiler until cheese is bubbly.
• Serve immediately.

Questions

Photos of members who cooked this recipe