BOERENKASS SOUP (DUTCH CHEESE SOUP)

• 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

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.