Recipe for Dutch Country Cheese Soup 
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Yield:
1
Ingredients:
Amount Ingredient
2 tbl butter
1 tbl olive oil
1 lrg onion, chopped
4 stalk celery, sliced
1 kg white potatoes, peeled, diced
1 sm head cauliflower, trimmed and cut into florets
400 gm carrots, peeled and chopped
7 cup vegetable broth, (7 to 8)
400 gm Gouda, wax removed, grated
6 slc country style loaf or baguette
Instructions:
Instructions: Melt the butter and oil in large saucepan until foaming. Add the onion and celery and saute for 5 minutes until the vegetables are golden. Add the diced potatoes, pieces of cauliflower and carrots and continue to saute for 5 minutes until golden.

Add the stock and bring the soup to the boil. Simmer for 30 minutes until all the vegetables are tender. Season to taste with salt and pepper.

Add 200g. of the gouda and stir gently to distribute.

Grill the bread slices on both sides then top with grated cheese. Grill until the cheese melts.

Ladle the soup into deep bowls then top with a hot sliced of the grilled cheese bread.

Sprinkle with the chevril (or parsley) and serve immediately.

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