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Ingredients
for
4
Carrot and Cheese Soup
25 min.
Time:
473
calories
Calories:
Ingredientsfor
- Ingredients
- 40 grams butter
- 30 grams Pastry flour
- 1 l Vegetable broth (Granulated instant)
- 200 grams Edam cheese
- 100 grams Blue cheese
- 50 milliliters Whipped cream
- salt
- peppers
- freshly grated Nutmeg
- 1 can (530 g sample weight) carrots
- 1 bunch Cress
Preparation
1.
Melt butter in a large saucepan. Whisk in flour. Pour in vegetable broth and stir until smooth. Bring to a boil.
2.
Grate Edam cheese and crumble blue cheese into pieces. Add cheese and cream into the soup. Stir to melt cheese. Season with salt, pepper and nutmeg. Drain carrots, add to soup and heat through. Chop cress. Serve soup sprinkled with cress.