| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Dutch | Soups/stews, Ethnic, Cheese/eggs | 2 | Servings |
INGREDIENTS
| 2 | ts | Margarine, divided |
| 1/4 | c | Diced onion |
| 1 | c | Small cauliflower florets |
| 3 | oz | Pared potato, 1/2-inch cubes |
| 1/4 | c | Carrot, 1/2 inch cubes |
| 1/4 | c | Pared celeriac, 1/2 inch cubes |
| 2 | c | Water |
| 2 | Pkt instant chicken broth and seasoning mix | |
| 1 1/2 | oz | Canadian-style bacon, 2 equal pieces |
| 2 | Thin slices white bread toast | |
| 1 1/2 | oz | Gouda cheese, thinly sliced |
INSTRUCTIONS
In 1 1/2-quart 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
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