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Potato & Celeriac Soup with Gouda Cheese

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Potato & Celeriac Soup with Gouda Cheese

Potato & Celeriac Soup with Gouda

Photo © Karin Engelbrecht
I use mild, creamy 'jonge Goudse kaas' (the youngest variety - aged for 4 weeks - of our popular Gouda cheese) for this soup, but you could use any type of Gouda. I like to serve this soup with hearty whole wheat bread or a ham and cheese toasted sandwich, which mirrors the flavors of the soup.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients:

  • 2 lb potatoes (900 g)
  • 1 small celeriac (1 1/2 lb/700 g)
  • 2 pints chicken stock (1 l)
  • 1 bay leaf
  • 1/4 tsp ground white pepper
  • 1 tsp grainy mustard (preferably Zaanse mosterd)
  • 2 cups grated (young) Gouda cheese (90 g), plus a little extra for the garnish
  • 1/2 pint milk
  • Salt & ground white pepper, to taste
  • 4 slices boiled ham, finely shredded
  • 1 tbsp finely chopped chives

Preparation:

Add the potatoes, celeriac and chicken stock to a large soup pot along with the bay leaf, white pepper and mustard. Bring to the boil and allow to cook until the vegetables are soft when pierced with a knife (about 20 minutes).

Turn the heat low and take the pot off the heat. Remove the bay leaf and puree the vegetables until smooth.

Add the milk and grated cheese and return to the stove. Allow the cheese to melt, stirring regularly. Season to taste.

Spoon the soup into bowls, top with some of the shredded ham, a little grated cheese and finely chopped chives.

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