Dutch Cheese Soup

Serves: 4

1/4 cup vegetable oil
2     tablespoons butter
1/2 cup diced onions
1     cup diced cauliflower
2     potatoes, cut into half-inch cubes
1/2 cup carrots, cut into one half-inch cubes
4     cups chicken stock
4    ounces Canadian bacon, diced
5    ounces Gouda cheese, thinly sliced
8    slices sourdough baguette
Salt & pepper to taste

Heat oil on medium-high heat in a 1/2 quart saucepan. Add onion and sauté until softened. Add cauliflower, carrots and potato; sauté for 5 minutes. Stir in chicken stock and bring to a boil. In a small skillet, heat the butter. Add the Canadian bacon and sauté until lightly browned. Add bacon to soup. Reduce heat to low and cover, simmering until vegetables are tender (about 15 minutes). Pour soup into four individual flameproof crocks or bowls. Top each portion with two bread slices and one-quarter of the cheese. Place under the broiler until cheese is bubbly. Serve immediately.