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Dutch Farmer's Cheese Soup

Source of Recipe


Bon Appetit, March 1995






List of Ingredients



• 1/4 cup (1/2 stick) butter
  
• 1-1/2 lbs. russet potatoes, peeled and diced
  
• 1-1/2 lbs. cauliflower, trimmed and cut into florets
  
• 1 lb. carrots, peeled and sliced
  
• 1 large onion, chopped
  
• 4 cups (or more) canned vegetable broth
  
• 6 (1-inch-thick) French bread slices
  
• 12 ounces Gouda cheese, wax removed, cheese sliced
  






Instructions



1. Melt butter in a heavy large Dutch oven over medium-high heat. Add potatoes, cauliflower, carrots, and onion; saute until onion is golden brown, about 7 minutes. Add 4 cups broth; bring to a 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 a simmer before continuing.)
   
   
2. Preheat broiler. Transfer soup to a large broiler-proof bowl or individual broiler-proof 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.
   
   (Variation: This can be made with chicken broth or chicken stock instead of the vegetable broth, if desired.)
   
   Serves 6