| 1 | Cook diced bacon in 3 quart saucepan 3-4 minutes or until crisp. |
| 2 | Add vegetables such as carrots, cauliflower, broccoli and peas. |
| 3 | Add beef broth. |
| 4 | Cover and bring to a boil. |
| 5 | Uncover and simmer 5-10 minutes or until vegetables are tender. |
| 6 | Season to taste with salt and pepper and ladle into 6 heatproof bowls. |
| 7 | Float 1 slice white or whole wheat toast in each and sprinkle each slice with shredded tilsit. |
| 8 | Broil briefly until cheese is golden brown. |
| 9 | Sprinkle with chopped fresh parsley. |
