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    Cheese: Dutch Cheese Soup


    Source of Recipe


    fooddownunder.com

    List of Ingredients




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

    Recipe



    * 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.

    * 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.

 

 

 

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