Dutch country cheese soup

Yield: 1 servings

Measure Ingredient
2 tablespoons Butter
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.

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