Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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