Mild and creamy, the Klein River Leyden is a unique, herbaceous cheese interspersed with caraway seeds which adds a distinctive aniseed-flavour. This month’s recipe is a hearty Farmer’s Cheese (Boerenkaas) soup made with our own Leyden cheese.
- 2tbsp olive oil
- 60g butter
- 1 large white onion, finely chopped
- 2 waxy potatoes, peeledand cubed
- 300g small celeriac, peeledand cubed
- 1.25 litres chicken stock
- 2 bay leaves
- 2 carrots, cut into 1 cm pieces
- ½ small head cauliflower, cut into small florets
- 6 shortcut bacon rashers, roughly chopped
- 6 thin slices sourdough
- 180g coarsely grated Klein River Leyden
- 1 bunch chives, chopped
Heat oil and butter in a large heavy-based saucepan over high heat. Add onion, potatoes and celeriac. Cook, stirring occasionally, for 5 minutes or until onion has softened.
Stir in chicken stock and bring to a simmer. Reduce heat to medium and cook for 5 minutes. Add bay leaves, carrot and cauliflower, and simmer for 20 minutes or until vegetables are tender. Transfer 2 cups of slightly cooled mixture to a blender. Blend until smooth then return to soup. Season with salt and pepper.
Meanwhile, heat a large, lightly greased frying pan over high heat. Add bacon and cook, stirring occasionally, for 4 minutes or until golden. Drain on paper towel. In the same pan, add bread slices and toast in bacon fat for 2 minutes on each side or until browned.
Preheat grill to high. Scatter bread with cheese and grill for 3 minutes or until golden and bubbling.
Divide soup among serving bowls. Scatter with bacon and chives and serve with cheese breads. Alternatively, roughly chop bread and bake for 12 minutes in a moderate oven. Sprinkle over soup, scatter with cheese and grill for 3 minutes or until cheese is golden. Serve and enjoy