Recipe - Boerenkass Soup (Dutch Cheese Soup)

2 teaspoon Margarine, divided
One fourth cup Diced onion
1 cup Small cauliflower florets
3 ounce Pared potato, 1/2inch cubes
One fourth cup Carrot, One half inch cubes
One fourth cup Pared celeriac, One half inch
cubes
2 cup Water
2 Pkt instant chicken broth
and seasoning mix
1 One half ounce Canadianstyle bacon, 2
equal pieces
2 Thin slices white bread
toast
1 One half ounce Gouda cheese, thinly cut or sliced up

In 1 1/2quart saucepan heat 1 teaspoon margarine until bubbly; add onion
and saute until softened. Add cauliflower, potato and celeriac; saute for
5 minutes. Mix broth into water and add to saucepan; stir to combine and
bring to a boil. Reduce heat to low, cover, and simmer until vegetables
are tender, about 15 minutes. In small skillet heat remaining margarine and
saute bacon until lightly browned.

Pour soup into 2 individual flameproof crocks or bowls and add 1 piece of
bacon to each. Top each portion with a toast slice and half of the chees.
Place under the broiler until cheese is bubbly, about 2 or 3 minutes. Serve
hot.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini