¼ cup vegetable oil
½ cup onions, diced
1 cup cauliflower, diced
2 medium potatoes, cut into ½ inch cubes
2 medium carrots, cut into ½ inch cubes
4 cups low sodium chicken broth
2 Tbsp. butter
4 oz. Canadian bacon, diced
5 oz. Gouda cheese, thinly sliced
Salt and pepper to taste
8 slices (½ inch thick) sourdough baguette
Place oil in a 4 quart sauce pan over medium-high heat. Add onions; sauté until soft. Add cauliflower, carrots
and potatoes; sauté for 5 minutes. Stir in chicken broth; simmer. Meanwhile, heat butter in a small skillet; add
Canadian bacon. Sauté until lightly browned, then add to the soup. Reduce heat to low and cover, simmering
until vegetables are tender, about 15 minutes.
Pour soup into 4 individual ovenproof bowls, topping each with 2 bread slices and one quarter of the cheese.
Place under the broiler until cheese is bubbly (about 3 minutes) and serve immediately.
Pairs well with Iron Hub Sauvignon Blanc.