Boerenkass Soup Dutch Cheese Soup
Ingredients| 2 tsp margarine, divided |
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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.
Servings: 2
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