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Ingredientes
- 1/4 c. Butter, (1/2 stick)
- 1 1/2 lb Russet potatoes, peeled, diced
- 1 x Cauliflower, trimmed, cut into florets (1/2-lb.)
- 1 lb Carrots, peeled, sliced
- 1 lrg Onion, minced
- 4 c. Canned vegetable broth, (or possibly more)
- 6 x French bread slices, (1-inch-thick)
- 12 ounce Gouda cheese, wax removed, cheese sliced
Direcciones
- Heat butter in heavy large Dutch oven over medium-high heat. Add in potatoes, cauliflower, carrots and onion; saute/fry till onion is golden, about 7 min. Add in 4 c. broth; bring to boil. Reduce heat; simmer till vegetables are tender, adding more broth if soup is too thick, about 30 min. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Bring to simmer before continuing.)
- Preheat broiler. Transfer soup to large broilerproof bowl or possibly individual broilerproof soup bowls. Arrange bread slices atop soup. Place cheese slices over, covering bread completely. Broil 6 inches from heat source till cheese melts and is golden brown, watching closely to avoid burning, about 2 min. Serve immediately.
- Serves 6.
