Recipes Included On This Page Dutch Cheese Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Dutch Cheese Soup Recipe By : Burt Wolf's Table Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 cup sliced leeks 2 cups peeled cubed new potatoes 1 bunch broccoli -- stalks sliced and florets kept separate from the stalks 6 cups chicken stock -- or broth 1 cup milk 1 cup grated gouda cheese -- or Edam cheese plus extra grated cheese for garnish In a large saucepan over medium heat, melt the butter. Add the leeks, potatoes, broccoli stalks, and chicken stock and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Stir in the broccoli florets and cook for 3 minutes. Working in batches, puree the soup in a blender or food processor. Return the soup to the saucepan. Add the milk and reheat the soup until hot. Add the cheese and stir until the cheese melts, about 1 minute. Serve hot, garnished with extra cheese. Contributed to the FareShare Gazette by Art; 27 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 4g Fat (49.1% calories from fat); 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 1675mg Sodium. Exchanges: 1 Vegetable; 0 Non-Fat Milk; 1 Fat.

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