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1
In a heavy 2-3 quart saucepan, melt the butter over moderate heat.
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2
Add the onions, carrots, potatoes, cauliflower and celery root.
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3
Stirring frequently, cook for about 5 minutes, then pour in the stock.
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4
Bring to a boil over high heat, partially cover the pan, and lower the heat.
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5
Simmer for 20 minutes, or until the vegetables are tender but not too soft.
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6
Meanwhile, in a heavy 12-inch skillet, fry the bacon over moderate heat until the slices are brown and crisp around the edges and have rendered most of their fat.
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7
With tongs, transfer the bacon slices to paper towels to drain.
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8
Add the slices of bread to the fat remaining in the skillet and fry until they are crisp and brown on both sides.
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9
Set the fried bread aside on paper towels to drain.
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10
Just before serving, preheat the broiler to its highest setting.
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11
Pour the soup into a 1 1/2 to 2 quart ovenproof tureen or casserole.
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12
Float the bacon slices on top of the soup and cover each of them with a slice of fried bread and then a slice of cheese, arranging them so they mask the surface of the soup.
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13
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.
