Instructions: Cook diced bacon in 3 quart saucepan 3-4 minutes or until crisp. Add vegetables such as carrots, cauliflower, broccoli and peas. Add beef broth.

Cover and bring to a boil. Uncover and simmer 5-10 minutes or until vegetables are tender. Season to taste with salt and pepper and ladle into 6 heatproof bowls. Float 1 slice white or whole wheat toast in each and sprinkle each slice with shredded tilsit. Broil briefly until cheese is golden brown. Sprinkle with chopped fresh parsley.

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