---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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