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.