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---------- Recipe via Meal-Master (tm) v8.02
Title: BOERENKASS SOUP (DUTCH CHEESE SOUP)
Categories: Soups/stews, Ethnic, Cheese/eggs
Yield: 2 servings
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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