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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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