Boerenkaas soup
Ingredients
1 glug olive oil
1 medium onion, finely sliced
2 celery sticks, chopped...
2 garlic cloves, chopped
3 large carrots, peeled and sliced
1 head cauliflower, chopped into small florets
4 washed potatoes, peeled and diced
1 litre chicken stock
250 grams bacon, chopped
1 half rustic loaf, torn into pieces
250 ml Hijke gouda, with cumin
Ingredients
1 glug olive oil
1 medium onion, finely sliced
2 celery sticks, chopped...
2 garlic cloves, chopped
3 large carrots, peeled and sliced
1 head cauliflower, chopped into small florets
4 washed potatoes, peeled and diced
1 litre chicken stock
250 grams bacon, chopped
1 half rustic loaf, torn into pieces
250 ml Hijke gouda, with cumin
Method
Heat a generous glug of oil in a saucepan and fry onion, celery and garlic until soft.
Add remaining vegetables and stock and simmer until tender, about 25 minutes.
Mash vegetables slightly with a potato masher to thicken the soup.
Heat a pan and fry bacon until crisp, then drain on kitchen paper.
Fry bread in bacon fat until golden.
Preheat grill and spoon soup into ovenproof bowls.
Top with bacon, bread and cheese.
Grill until golden and bubbly and serve immediately
Heat a generous glug of oil in a saucepan and fry onion, celery and garlic until soft.
Add remaining vegetables and stock and simmer until tender, about 25 minutes.
Mash vegetables slightly with a potato masher to thicken the soup.
Heat a pan and fry bacon until crisp, then drain on kitchen paper.
Fry bread in bacon fat until golden.
Preheat grill and spoon soup into ovenproof bowls.
Top with bacon, bread and cheese.
Grill until golden and bubbly and serve immediately
