|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||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.