adapted from Viking River Cruises
Serves 4
1/4 cup vegetable oil (I used olive oil.)
2 Tbs butter
1/2 cup onion, chopped
1 cup diced cauliflower
2 potatoes, cut into 1/2 inch cubes
1/2 cup carrots, cut into 1/2 inch cubes (I used two carrots, 1/4-1/2 inch slices)
1/2-1 tsp fresh thyme
4 cups chicken stock
4 ounces Canadian bacon, diced
5 ounces Gouda cheese, thinly sliced (I used one round about 7 ounces.)
8 slices sourdough baguette
Salt and pepper to taste
Heat oil on medium-high heat in a 1 1/2 quart saucepan. Add onion and saute until softened. Add cauliflower, carrots, and potatoes; saute for 5 minutes. Add the fresh thyme during the last minute. Stir in chicken stock and bring to a boil. In a small skillet, heat the butter. Add the Canadian bacon and saute until lightly browned. Add bacon to soup. Reduce heat to low and cover, simmering until vegetables are tender (about 15 minutes). Ladle soup into four individual flameproof crocks or bowls. Top each portion with two bread slices and 1/4 of the cheese. Place under the broiler until cheese is bubbly. Serve immediately.