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.