Boerenkass Soup (dutch Cheese Soup) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Margarine, divided
1/4 cup: Diced onion,
1 cup: Small cauliflower florets,
3 ounce: Pared potato, 1/2-inch cubes
1/4 cup: Carrot, 1/2 inch cubes
1/4 cup: Pared celeriac, 1/2 inch cubes
2 cup: Water,
2: Pkt instant chicken broth and seasoning mix,
1 1/2 ounce: Canadian-style bacon, 2 equal pieces
2: Thin slices white bread toast,
1 1/2 ounce: Gouda cheese, thinly sliced
Directions:
In 1 1/2-quart saucepan heat 1 teaspoon margarine until bubbly; add
onion and saute until softened. Add cauliflower, potato and
celeriac; saute for 5 minutes. Mix broth into water and add to
saucepan; stir to combine and bring to a boil. Reduce heat to low,
cover, and simmer until vegetables are tender, about 15 minutes. In
small skillet heat remaining margarine and saute bacon until lightly
browned.
Pour soup into 2 individual flameproof crocks or bowls and add 1
piece of bacon to each. Top each portion with a toast slice and half
of the chees. Place under the broiler until cheese is bubbly, about 2
or 3 minutes. Serve hot.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Source from luhu.jp
onion and saute until softened. Add cauliflower, potato and
celeriac; saute for 5 minutes. Mix broth into water and add to
saucepan; stir to combine and bring to a boil. Reduce heat to low,
cover, and simmer until vegetables are tender, about 15 minutes. In
small skillet heat remaining margarine and saute bacon until lightly
browned.
Pour soup into 2 individual flameproof crocks or bowls and add 1
piece of bacon to each. Top each portion with a toast slice and half
of the chees. Place under the broiler until cheese is bubbly, about 2
or 3 minutes. Serve hot.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Source from luhu.jp