Best Dutch Farmers Cheese Soup Recipes

Boerenkaas Soep (Dutch Farmer's Cheese Soup) image

Provided by littleturtle

Categories Clear Soup

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

4 tablespoons butter or 4 tablespoons olive oil
1/4 cup onion, finely chopped
2 carrots, scraped & diced into 1/4 pieces
2 potatoes, diced into 1/4 pieces (1/2 lb)
1/2 lb cauliflower, trimmed & cut into florets
1/4 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)

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).

Nutrition Facts : Calories 419.9, Fat 23.6, SaturatedFat 11.4, Cholesterol 59.4, Sodium 825.5, Carbohydrate 36.4, Fiber 4.8, Sugar 8.2, Protein 17.1

Dutch Farmer's Cheese Soup image

Yield Serves 6

Number Of Ingredients 8

1/4 cup (1/2 stick) butter
1 1/2 pounds russet potatoes, peeled, diced
1 1/2-pound cauliflower, trimmed, cut into florets
1 pound carrots, peeled, sliced
1 large onion, chopped
4 cups (or more) canned vegetable broth
6 1-inch-thick French bread slices
12 ounces Gouda cheese, wax removed, cheese sliced

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.