Boerenkass Soup (Dutch Cheese Soup) Recipe

Step 1

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.

Step 2

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 chees. Place under the broiler until cheese is bubbly, about 2 or 3 minutes. Serve hot.

Makes 2 servings.


Things You'll Need

  • 2ts Margarine, divided
  • 1/4c Diced onion
  • 1c Small cauliflower florets
  • 3oz Pared potato, 1/2-inch cubes
  • 1/4c Carrot, 1/2 inch cubes
  • 1/4c Pared celeriac, 1/2 inch
  • -cubes
  • 2c Water
  • 2 Pkt instant chicken broth
  • -and seasoning mix
  • 1 1/2oz Canadian-style bacon, 2
  • -equal pieces
  • 2 Thin slices white bread
  • -toast
  • 1 1/2oz Gouda cheese, thinly sliced

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