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Dutch Cheese Soup

Source: Burt Wolf's Table
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Makes 8 servings
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.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic Cheese Soups
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 163
Fat. Total: 8g
Fiber: 1g
Carbohydrates, Total: 11g
Sodium: 288mg
% Cal. from Fat: 44%
Cholesterol: 29mg
Protein: 11g
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