Dutch Cheese Soup Recipe
2 celery stalks
3 cloves garlic
6 cups cauliflower florets
3 tablespoons extra-virgin olive oil, divided
Salt and ground white pepper to taste
1 bay leaf
6 cups chicken broth
2 cups grated gouda
1 teaspoon mustard (Dijon-style or English)
¼ C half-and-half
1 tablespoon butter
1 sprig fresh rosemary, chopped coarsely
2 to 3 thin slices of prosciutto, julienned
Roughly chop the onion, carrots, celery and garlic and combine with the cauliflower, 1 tablespoon of the olive oil and salt and pepper in a large soup pot. Cook over medium heat until vegetables soften and onions become translucent, about 20-25 minutes.
Add the bay leaf and chicken broth and bring to a simmer. Cover and cook for 15 to 20 minutes.
Remove the bay leaf and purée soup until smooth.
Just prior to serving the soup, stir in the gouda, mustard, half-and-half and butter. Taste and season with salt and pepper if needed. Continue cooking until cheese has melted and soup is smooth, 1 to 2 minutes.
In a small pan, heat remaining tablespoon of olive oil over medium-high heat and quickly fry the rosemary and prosciutto until crispy and aromatic.
Divide soup into bowls and garnish with the rosemary and prosciutto.
Makes 8-10 servings.