Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter (1/2 stick) 1 lg Onion, peeled and chopped
1 1/2 lb Russet potatoes, peeled and 4 c (or more) canned vegetable
-diced -broth
1 1/2 lb Cauliflower, trimmed and cut 6 sl French bread (1 inch thick)
-into florets 12 oz Gouda cheese, wax removed
1 lb Carrots, peeled and sliced -and cheese sliced

Melt the butter in a heavy large Dutch oven over medium-high heat.
Add the potatoes, cauliflower, carrots and onion. Saute until the
onion is golden browm, about 7 minutes. Add 4 cups of broth and
bring to a boil. Reduce the heat and simmer for about 30 minutes,
until the vegetables are tender, adding more broth if the soup is too
thick. Season to taste with salt and pepper. (Can be prepared 1 day
ahead. Cover and refrigerate. Bring to a simmer before continuing.

Preheat the broiler. Transfer the soup to a large broilerproof bowl
OR to individual ovenproof soup bowls. Arrange the bread slices atop
the soup and place the cheese slices on top, covering the bread
completely. Broil 6 inches from the heat source until the cheese
melts and is golden, watching closely to avoid burning, about 32
minutes. Serve immediately.

NOTE: "A crouton topped with melted Gouda cheese is the delicious
accent to an appealing meatless soup."

Makes 6 servings.

[Quick Soup; Barbara Karoff] [Bon Appetit; March 1995]

Posted by Fred Peters.

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