Farmers Cheese Soup (Boerenkaas Soep)
- 4 tablespoons butter
- 1 cup finely chopped onion
- 2 medium carrots, scraped and cut into 1/4-inch dice
- 2 medium boiling potatoes, peeled and cut into 1/4-inch dice
- 12 lb cauliflower, trimmed, washed and separated into small flowerets
- 14 lb celery root, peeled and cut into 1/4-inch dice (celeriac)
- 1 quart chicken stock (fresh or canned)
- 4 lean bacon, slices
- 4 slices homemade-type white bread, cut about 1/2 inch thick and trimmed of all crusts
- 14 lb gouda cheese, cut into 1/8 inch slices
- In a heavy 2-3 quart saucepan, melt the butter over moderate heat.
- Add the onions, carrots, potatoes, cauliflower and celery root.
- Stirring frequently, cook for about 5 minutes, then pour in the stock.
- Bring to a boil over high heat, partially cover the pan, and lower the heat.
- Simmer for 20 minutes, or until the vegetables are tender but not too soft.
- Meanwhile, in a heavy 12-inch skillet, fry the bacon over moderate heat until the slices are brown and crisp around the edges and have rendered most of their fat.
- With tongs, transfer the bacon slices to paper towels to drain.
- Add the slices of bread to the fat remaining in the skillet and fry until they are crisp and brown on both sides.
- Set the fried bread aside on paper towels to drain.
- Just before serving, preheat the broiler to its highest setting.
- Pour the soup into a 1 1/2 to 2 quart ovenproof tureen or casserole.
- Float the bacon slices on top of the soup and cover each of them with a slice of fried bread and then a slice of cheese, arranging them so they mask the surface of the soup.
- Slide the tureen or casserole under the broiler (the top of the tureen should be about 3 inches from the heat) and broil for 2 or 3 minutes, until the cheese melts and turns a delicate brown.
butter, onion, carrots, boiling potatoes, cauliflower, celery root, chicken, lean bacon, bread, gouda cheese
Taken from www.food.com/recipe/farmers-cheese-soup-boerenkaas-soep-422888 (may not work)