Title: Dutch Farmer's Cheese Soup
Categories: March 1995
Yield: 1 servings

1/4 c Butter; (1/2 stick)
1 1/2 lb Russet potatoes; peeled,
-diced
1 Cauliflower; trimmed, cut
-into
; florets (1/2-pound)
1 lb Carrots; peeled, sliced
1 lg Onion; chopped
4 c Canned vegetable broth; (or
-more)
6 French bread slices;
-(1-inch-thick)
12 oz Gouda cheese; wax removed,
-cheese
; sliced

Melt butter in heavy large Dutch oven over medium-high heat. Add potatoes,
cauliflower, carrots and onion; saute 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.

Serves 6.

Bon Appetit March 1995

Converted by MC_Buster.

Per serving: 2808 Calories (kcal); 146g Total Fat; (46% calories from fat);
120g Protein; 263g Carbohydrate; 512mg Cholesterol; 4385mg Sodium Food
Exchanges: 13 1/2 Grain(Starch); 12 Lean Meat; 10 1/2 Vegetable; 0 Fruit;
21 Fat; 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.