50 ml butter 1/4 cup
1 large leek, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
1 small cauliflower, trimmed into florets
2 celery stalks, finely diced
925 ml chicken stock 3 3/4 cup
8 slices lean bacon
4 slices white bread
125 g edam cheese, finely sliced 4 oz
Melt butter in a saucepan; add leek, carrots, potato, cauliflower, celery and saute 10 minutes, stirring frequently. Add stock and bring to a boil. Partly cover the saucepan and simmer vegetables for 20 minutes, until tender but not soft. Fry the bacon 3 minutes on each side, until brown and crisp. Remove from pan and drain on paper towels. Trim crusts from bread and fry 2 minutes each side in bacon fat until crisp and brown. Drain on paper towels.
Pour the soup into a flame-proof dish, lay strips of bacon on the top, a layer of bread and sliced cheese. Place the dish under the broiler for 5 minutes, until cheese melts and begins to brown.
Serves 4