Bees are awesome!
They give us honey and pollinate our flowers, vegetables and fruit so we can survive!
D is for Dutch Farmer's Soup!!
Dutch Farmers Soup Serves 6
1/4 cup (1/2 stick) butter
1 1/2 pounds russet potatoes, peeled, diced
1 1/2-pound cauliflower, trimmed, cut into florets
1 pound carrots, peeled, sliced
1 large onion, chopped
4 cups (or more) canned vegetable broth
6 1-inch-thick French bread slices
12 ounces Gouda cheese, wax removed, cheese sliced
Melt butter in heavy large Dutch oven over medium-high heat. Add potatoes, cauliflower, carrots and onion; sauté until onion is golden brown, about 7 minutes. Add 4 cups broth; bring to boil. Reduce heat; simmer until vegetables are tender, adding more broth if soup is too thick, about 30 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat broiler. Transfer soup to large broiler proof bowl or individual broiler proof soup bowls. Arrange bread slices atop soup. Place cheese slices over, covering bread completely. Broil 6 inches from heat source until cheese melts and is golden, watching closely to avoid burning, about 2 minutes.