Is going on a cruise all about the food?
For those of you who enjoy traveling by cruising, you already know that a cruise offers cultural and scenic delights as well as some well-deserved rest and relaxation. When I went on my first cruise to the Caribbean, I wasn’t particularly impressed with much about the food the cruise had to offer. I can barely remember what we ate, but I very clearly remember that formal dinners were difficult while traveling with two young children — even if they were well-behaved.
Fast forward twenty years and we took another cruise — just the two of us this time.
Well, just the two of us, our close friends from college, and 146-ish other intrepid travelers. And this time isn’t wasn’t a “fun ship,” it was a Viking River Cruise from Paris to Normandy. All the issues with reserved seating vanished and we didn’t have to decide whether to wait in the bingo game or the casino with the kids while the people in the late seating finished dinner. We had close to three hours every night of wonderful food, fabulous wines, great conversation, and attentive service. Now that’s the way to travel.
It’s not surprising, then, that I went directly to the Viking River Cruises web site to find a satisfying soup recipe for Soup Week. I’ve linked up both the Viking River Cruises site and another blog, A Spoonful of Thyme, where I found the photo. If you are a cheese soup lover, you will love this fall favorite!
Travel is wonderful when the food is wonderful. Originally published by Viking River Cruises, this is a yummy entry into your soup recipe book!
Don't forget that you need flameproof crocks to broil the cheese at the end.
- A quarter cup vegetable oil
- Two tablespoons butter
- A half cup diced onions
- One cup diced cauliflower
- Two potatoes, cut into half-inch cubes
- A half cup carrots, cut into half-inch cubes
- Four cups chicken stock
- Four ounces Canadian bacon, diced
- Five ounces Gouda cheese, thinly sliced
- Eight slices sourdough baguette
- Salt & pepper to taste
Heat oil on medium-high heat in a 1.5-quart saucepan. Add onion and sauté until softened. Add cauliflower, carrots and potato; sauté for 5 minutes. Stir in chicken stock and bring to a boil. In a small skillet, heat the butter. Add the Canadian bacon and sauté until lightly browned. Add bacon to soup. Reduce heat to low and cover, simmering until vegetables are tender (about 15 minutes). Pour soup into four individual flameproof crocks or bowls. Top each portion with two bread slices and one-quarter of the cheese. Place under the broiler until cheese is bubbly. Serve immediately.