Boerenkaas Soep (Dutch Farmer's Cheese Soup)

"Potato & cauliflower soup topped with bacon, fried bread and Gouda cheese."
 
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Ready In:
50mins
Ingredients:
10
Serves:
6
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ingredients

  • 4 tablespoons butter or 4 tablespoons olive oil
  • 14 cup onion, finely chopped
  • 2 carrots, scraped & diced into 1/4 pieces
  • 2 potatoes, diced into 1/4 pieces (1/2 lb)
  • 12 lb cauliflower, trimmed & cut into florets
  • 14 lb celeriac, peeled & diced into 1/4 pieces
  • 6 cups chicken stock
  • 4 slices lean bacon
  • 4 slices white home style bread
  • 4 ounces gouda cheese, sliced to 1/8-inch thick (wax removed)
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directions

  • In a Dutch oven, melt the butter over medium heat; add vegetables and sauté until onion is golden brown (5-7 minutes).
  • Pour in the stock; bring to a boil over high heat.
  • Partially cover pan, and lower heat.
  • Simmer until vegetables are tender crisp (20 minutes).
  • In a heavy skillet, fry the bacon over medium heat until brown and crisp around the edges, and most of the fat has cooked off.
  • Transfer to paper towels to drain.
  • Fry the bread in the bacon grease so that it is crisp and brown on both sides.
  • Transfer to paper towels to drain.
  • Preheat-broiler to its highest setting.
  • Float the bacon on top of the soup, and top each slice with a piece of the fried bread.
  • Arrange cheese slices over top, covering bread and surface of soup completely.
  • Slide dutch oven into broiler so top is about 3 inches from heat source and broil until cheese melts and turns a light golden brown (2-3 minutes).

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Reviews

  1. This is a real country-style soup. You can feel it doing you good as you eat it! I couldn't buy celeriac, so I substituted celery plus a teaspoon of celery seeds. I resisted the urge to 'trick' this soup up by adding herbs or cream etc. and I was glad I did - it was lovely just as it is. For ease of serving, I crumbled the bacon over the soup to serve and, because I don't have a griller (broiler) large enough to accommodate a dutch oven, I topped the fried toast triangles with the cheese and just grilled THEM and then floated them on top of the soup. It worked fine. I served the soup with spoons and forks, so we could tear up the bread in the bowls, making it easy to eat. Another note I would make about this soup is because it relies solely on the vegetables for its flavour, it does require a fairly strongly flavoured stock. I used water and good quality vegetable stock powder, and just kept adding teaspoons of stock powder until I got the flavour I wanted. I also added a couple of good pinches of black pepper and a small amount of salt at the end. One last note, the recipe says it makes 4 servings - I found it made 7 good sized servings.
     
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