Yield: 1 servings
|1 tablespoon||Olive oil|
|1 large||Onion; chopped|
|4||Stalks celery; sliced|
|1 kilograms||White potatoes; peeled, diced|
|1 small||Head cauliflower; trimmed and cut|
|; into florets|
|400 grams||Carrots; peeled and chopped|
|7 cups||Vegetable broth; (7 to 8)|
|400 grams||Gouda; wax removed, grated|
|6 slices||Country style loaf or baguette|
|2 tablespoons||Chopped chevril; (or parsley)|
Melt the butter and oil in large saucepan until foaming. Add the onion and celery and saute for 5 minutes until the vegetables are golden. Add the diced potatoes, pieces of cauliflower and carrots and continue to saut for 5 minutes until golden.
Add the stock and bring the soup to the boil. Simmer for 30 minutes until all the vegetables are tender. Season to taste with salt and pepper.
Add 200g. of the gouda and stir gently to distribute.
Grill the bread slices on both sides then top with grated cheese. Grill until the cheese melts.
Ladle the soup into deep bowls then top with a hot sliced of the grilled cheese bread.
Sprinkle with the chevril (or parsley) and serve immediately.
Converted by MC_Buster.
Per serving: 2297 Calories (kcal); 65g Total Fat; (24% calories from fat); 65g Protein; 376g Carbohydrate; 79mg Cholesterol; 11959mg Sodium Food Exchanges: 20½ Grain(Starch); 0 Lean Meat; 10 ½ Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.