Dutch Cheese Soup Recipe

1 onion

2 carrots

2 celery stalks

3 cloves garlic

6 cups cauliflower florets

3 T extra virgin olive oil. Divided

Salt and ground white pepper to taste

1 bay leaf

6 cups chicken broth

2 cups grated Gouda

1 t Dijon mustard

¼ c half and half

1 T butter

1 sprig fresh rosemary, chopped coarsely

2 to 3 thin slices prosciutto, julienned

Roughly chop the onion, carrots, celery and garlic and combine with cauliflower, 1 T oil and salt and pepper in a large soup pot. Cook over medium heat until vegetables soften and onions become translucent, about 20 to 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 puree 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 is melted and soup is smooth, 1 to 2 minutes.

In a small pan, heat remaining tablespoon of oil over medium high heat and quickly fry the rosemary and prosciutto until crispy and aromatic.

Divide soup into bowls and garnish with rosemary and prosciutto.

8-10 servings.