This recipe is from the Netherlands ...Boerenkaas Soep , it is an unusual cheese and vegetable soup topped with grilled bacon , fried bread and cheese .
A very filling starter , main dish or excellent Sunday brunch .
In a medium sized saucepan melt 1/4 cup of ghee over a medium heat .
Add 4 cups of grated carrots
1large potato peeled and grated .
1 leek ( white part only ) finely sliced .
1 small cauliflower , trimmed and separated into florets .
2 celery stalks trimmed and finely sliced .
Fry the vegetables for 10 minutes stirring frequently .
Add 4 cups of chicken stocks he vegetables and bring slowly to the boil , then reduce heat and simmer till the vegetables are tender ( approx 20 mins)
While the vegetables are cooking , fry 8 bacon rashers in a medium fry pan until the bacon rashers brown and crispen around the edges .
Remove the rashers to paper towelling to drain .
Now add 4 slices of trimmed bread to the bacon fat and fry on each side till crisp and golden .
Remove bread to paper towelling .
Pour the soup into an oven proof tureen .
Place a layer of bacon rashers on top of the soup , followed by a layer of fried bread and then a layer of sliced Edam cheese
Place the tureen under the grilled in your oven and cook till the cheese melts and begins to brown. Serve immediately .
A very filling starter , main dish or excellent Sunday brunch .
In a medium sized saucepan melt 1/4 cup of ghee over a medium heat .
Add 4 cups of grated carrots
1large potato peeled and grated .
1 leek ( white part only ) finely sliced .
1 small cauliflower , trimmed and separated into florets .
2 celery stalks trimmed and finely sliced .
Fry the vegetables for 10 minutes stirring frequently .
Add 4 cups of chicken stocks he vegetables and bring slowly to the boil , then reduce heat and simmer till the vegetables are tender ( approx 20 mins)
While the vegetables are cooking , fry 8 bacon rashers in a medium fry pan until the bacon rashers brown and crispen around the edges .
Remove the rashers to paper towelling to drain .
Now add 4 slices of trimmed bread to the bacon fat and fry on each side till crisp and golden .
Remove bread to paper towelling .
Pour the soup into an oven proof tureen .
Place a layer of bacon rashers on top of the soup , followed by a layer of fried bread and then a layer of sliced Edam cheese
Place the tureen under the grilled in your oven and cook till the cheese melts and begins to brown. Serve immediately .
No comments:
Post a Comment