Wednesday, February 3, 2010

Dutch Cheese Soup


One of the best things about a journey with Viking River Cruises is the opportunity to sample delicious local cuisine. In the coming weeks, we would like to share with you some of the recipes we have collected to whet your appetite for a river cruise with Viking.

Here is a recipe for Dutch Cheese Soup. The Dutch are great soup eaters, often featuring soup as a meal’s main dish. This hearty soup is perfect for a fall or winter evening—serve it piping hot with thick slices of a delicious dark bread.

A quarter cup vegetable oil
2 tablespoons butter
A half cup diced onions
One cup diced cauliflower
2 potatoes, cut into half-inch cubes
A half cup carrots, cut into one half-inch cubes
4 cups chicken stock
4 ounces Canadian bacon, diced
5 ounces Gouda cheese, thinly sliced
8 slices sourdough baguette
Salt & pepper to taste

Heat oil on medium-high heat in a 1.5-quart saucepan.
Add onion and sauté until softened.
Add cauliflower, carrots and potato; sauté for 5 minutes.
Stir in chicken stock and bring to a boil.
In a small skillet, heat the butter.
Add the Canadian bacon and sauté until lightly browned.
Add bacon to soup.
Reduce heat to low and cover, simmering until vegetables are tender (about 15 minutes).
Pour soup into four individual flameproof crocks or bowls.
Top each portion with two bread slices and one-quarter of the cheese.
Place under the broiler un til cheese is bubbly.
Serve immediately.

Makes 4 servings.

**I got this one from my Mother in law Evelyn. It sounds so yummy, I just have not made it yet. She got it from Viking Cruises**

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