Tuesday, March 20, 2012


serves four

9 oz. Beemster cheese
2 tablespoons olive oil
3½ oz. lean smoked bacon, cubed
1 onion, chopped
1 carrot, peeled and chopped
1 tablespoon flour
14 oz. potatoes, peeled and chopped
1 quart chicken broth
1 bottle of beer or 1 oz. white wine

Grate the cheese. Heat the olive oil in a saucepan and fry the bacon cubes until crispy. Remove from the pan. Fry the onion and carrot in the bacon drippings, sprinkle the flour into the mixture and add the chopped potatoes. Add the broth and the beer (or wine) and simmer for 15 minutes until the potatoes are cooked. Puree the soup. Heat the soup, taking care not to let it boil, and slowly add half of the grated cheese, stirring until it melts. Stir in the bacon cubes. Pour the soup into 4 bowls, and top with the rest of the grated cheese.

bacon recipe courtesy of: Beemster Cheese: Premium Gourmet Dutch Cheese, Beemster The Netherlands, Rijperweg 20, 1464 MB Westbeemster, The Netherlands / Beemster Cheese, PO Box 3531, Jersey City, NJ 07303

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