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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