Ingredients
- 3 pared potato
- 2 pkt instant chicken broth
- 2 equal (pieces)
- 1 1/2 canadian-style bacon
- 1 cauliflower florets
- 1/4 pared celeriac
- 1,400 ml saucepan heat
- 475 ml water
- 45 gr carrot
- 45 gr gouda cheese
- 30 gr onion (diced)
- 9 gr margarine
- 2 gr margarine until bubbly
- 2 slices bread (thin white)
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]
