Created by dienia b on June 20, 2019
Step 1: In heavy 3-quart saucepan,
Step 2: Melt the butter
Step 3: Add the onions, carrots, potatoes, cauliflower and celery root.
Step 4: Stirring frequently,
Step 5: Cook for about 5 minutes,
Step 6: Then pour in the stock
Step 7: Bring to a boil over high heat,
Step 8: Partially cover the pan
Step 9: Lower the heat.
Step 10: Simmer for 20 minutes
Step 11: Meanwhile
Step 12: In a heavy 12-inch skillet,
Step 13: Fry the bacon over moderate heat until the slices are brown and crisp around the edges and have rendered most of their fat.
Step 14: Transfer the bacon slices to paper towels to drain.
Step 15: Add the slices of bread to the fat remaining in the skillet and fry until they are crisp and brown on both sides.
Step 16: Set the fried bread aside on paper towels to drain.
Step 17: Just before serving
Step 18: Preheat the broiler to its highest setting. Pour the soup into a 2-quart ovenproof tureen or casserole.
Step 19: Float the bacon slices on top of the soup cover each of them with a slice of fried bread
Step 20: And then a slice of cheese,
Step 21: Arranging them so they cover the surface of the soup.
Step 22: Slide the tureen or casserole under the broiler (the top of the tureen should be about 3 inches from the heat) and broil for 2 or 3 minutes, until the cheese melts and turns a delicate brown. You could use a torch for this if you wished