Boerenkass Soup (Dutch Cheese Soup)

Directions

In 1½-quart saucepan heat 1 teaspoon margarine until bubbly; add onion and sauté until softened.

Add cauliflower, potato and celeriac; sauté 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 sauté 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 cheese.

Place under the broiler until cheese is bubbly, about 2 or 3 minutes.

Serve hot.

Makes 2 servings.