Boerenkass soup (dutch cheese soup)

2 Servings

Ingredients

Quantity Ingredient
2 teaspoons Margarine, divided
¼ cup Diced onion
1 cup Small cauliflower florets
3 ounces Pared potato, 1/2-inch cubes
¼ cup Carrot, 1/2 inch cubes
¼ cup Pared celeriac, 1/2 inch cubes
2 cups Water
2 Pkt instant chicken broth and seasoning mix
1½ ounce Canadian-style bacon, 2 equal pieces
2 Thin slices white bread toast
1½ ounce Gouda cheese, thinly sliced

Directions

In 1½-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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