Boerenkaas Soep Dutch Farmers Cheese Soup Recipes

Steps:

• 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).

Steps:

• 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.)
• 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.