Dutch Farmer's Cheese Soup
A hearty vegetable soup made with potatoes, cauliflower, and carrots, topped with French bread and melted Gouda cheese. This rustic Dutch soup combines fresh vegetables with rich, melted cheese for a comforting meal.
Ingredients
- •¼ cup butter
- •1½ pounds russet potatoes
- •1½ pounds cauliflower
- •1 pound carrots
- •1 large onion
- •4 cups vegetable broth
- •6 slices French bread
- •12 ounces Gouda cheese
- •wax removed
- •cheese sliced
Cooking Instructions
- 1.
Melt butter in heavy large Dutch oven over medium-high heat. Add potatoes, cauliflower, carrots and onion; sauté until onion is golden brown, about 7 minutes. Add 4 cups broth; bring to boil. Reduce heat; simmer until vegetables are tender, adding more broth if soup is too thick, about 30 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
37 min
- 2.
Preheat broiler. Transfer soup to large broilerproof bowl or individual broilerproof soup bowls. Arrange bread slices atop soup. Place cheese slices over, covering bread completely. Broil 6 inches from heat source until cheese melts and is golden, watching closely to avoid burning, about 2 minutes. Serve immediately.
5 min
