Dutch Cheese Soup

Warm up on a cold night with this hardy soup enriched with the Netherlands signature cheese.

¼ C (59 ml) vegetable oil
½ C (76 g) onions, diced
1 C (230 g) cauliflower, diced
2 med potatoes, cut into 1/2-inch cubes
2 med carrots, cut into 1/2-inch cubes
4 C (946 ml) low sodium chicken broth
2 T (29 g) butter
4 oz (113 g) canadian bacon, diced
5 oz (142 g) Gouda cheese, thinly sliced
Salt and pepper to taste
8 ½-in (13-mm) slices sourdough baguette

Place oil in a 1½-quart (1420-ml) saucepan over medium-high heat. Add onion; sauté until soft; add cauliflower, carrots and potatoes; sauté 5 minutes. Stir in chicken broth and simmer. Meanwhile, heat butter in a small skillet; add canadian bacon; sauté until lightly browned; add to soup. Reduce heat to low and cover, simmering until vegetables are tender, about 15 minutes. Pour soup into 4 individual ovenproof bowls, topping each with 2 bread slices and one quarter of cheese. Place under broiler until cheese is bubbly and serve immediately.

Prep time: 12 minutes.Cook time: 30 minutes.Makes 4 servings.

From Viking River Cruises.