In honor of the tulips being in full bloom over there right now, I wanted to make a dish inspired by Holland. When my husband and I visited, one of our stops was in Edam. Of course, we bought some Edam cheese and gobbled it up immediately. But we also got to rent bikes and tour this town. The canals, the quaint streets, the windmills. It almost seemed too perfect, but yet it was real.
The weather here in Indiana is slowly warming up, but this week we had a cool, rainy day. I thought this recipe for Edam Cheese Soup from Food.com was a great way to conjure up memories from our day in Edam and warm up a chilly evening. While the title says cheese soup, it's really more of a broccoli soup. I mostly stuck to the recipe, except that I probably doubled the amount of cheese. (My husband taught me long ago that you should use all the cheese you have whenever you make something that calls for cheese, not the suggested amount. This lesson has never failed us.)
|A mountain of creamy Edam cheese|
|Edam Cheese Soup, blended and ready to serve|
This post is a part of Wanderfood Wednesday at Wanderlust and Lipstick.