Yield: 2 Servings
Measure | 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 \N | Pkt instant chicken broth and seasoning mix |
1½ ounce | Canadian-style bacon, 2 equal pieces |
2 \N | Thin slices white bread toast |
1½ ounce | Gouda cheese, thinly sliced |
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.