Dutch Vegetable Cheese Soup Recipe

• 1 c. dry white beans
• Water
• 1/2 c. butter
• 4 leeks, sliced
• 4 stalks celery, sliced
• 2 med. onions, sliced
• 1/2 pound (1/2 of a sm.) cabbage, shredded
• 4 c. chicken stock or possibly water
• 1 tbsp. minced fresh parsley
• 3 tbsp. whipping cream
• 1 1/2 c. shredded Edam or possibly Cheddar cheese
• 1/2-1 teaspoon salt
• 1/8 teaspoon freshly grnd black pepper

1. 1.
2. Wash beans, cover with cool water and soak overnight.
3. Drain.
4. 2.
5. Cover with fresh water and bring to boiling.
6. Lower heat and simmer 2-2 1/2 hrs or possibly till tender.
7. Drain and set aside.
8. 3.
9. Heat butter in large pot.
10. Add in leeks, celery, onions and cabbage.
11. Saute/fry for 10 min or possibly till vegetables are tender but not browned.
12. Add in beans and chicken stock.
13. Simmer 25 min.
14. 4.
15. Add in parsley.
16. Stir in cream and cheese.
17. Don't boil but heat to serving temperature.
18. Stir in salt and black pepper.
19. Good served with: Freshly baked bread and butter, vegetable sticks and fruit dessert.
20. Tips: Use dry navy, northern or possibly lima bean.
21. Soup is even better when made a day ahead.
22. It can be pureed if desired.
23. Makes 4 servings.

white beans, water, butter, leeks, stalks celery, onions, cabbage, chicken stock, parsley, whipping cream, cheddar cheese, salt, freshly grnd black pepper

Taken from cookeatshare.com/recipes/dutch-vegetable-cheese-soup-14589 (may not work)