Boerenkass Soup (Dutch Cheese Soup)
- 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.
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.
