Carrot cheese soup

Yield: 2 Servings

Measure Ingredient
3 larges Carrots; diced
3 cups Chicken or beef stock
¾ cup Milk; scalded
\N \N Freshly grated nutmeg
\N \N Salt and white pepper
¼ cup Grated Swiss cheese
2 tablespoons Grated Parmesan cheese

From: Anja Wolle <A.C.Wolle@...> Date: Tue, 2 Jul 1996 11:34:34 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Cook the carrots in the stock until tender. Rub through a sieve (or potato ricer) or puree in a blender and return the mixture to the pan. Add the milk, nutmeg and salt and pepper to taste and bring to the boil. Pour into two flameproof bowls and sprinkle with the cheeses. Place under a preheated grill (boiler) for 2 minutes, or until the cheese melts. Serve with warm Herb Bread.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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