Instructions: 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.

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