Mac and Cheese Soup
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
Preparation steps
1.
Peel the carrot; cut into quarters lengthways, then slice. Wash and sort the spinach, then drain. Peel and finely chop the shallot. Cut the cheese into cubes. Wash the zucchini and cut into thin slices.
2.
Heat the butter in a saucepan and sauté the shallot until soft. Add the cider, milk, cream and cheese, heat and stir until the cheese has melted. Cover and keep warm.
3.
Heat one tablespoon of olive oil in a skillet and sauté the carrots until soft. Season with salt and pepper and sprinkle sugar over the top. Heat the other tablespoon of oil in another skillet and fry the zucchini slices. Add the spinach and sauté. Season with salt, pepper and nutmeg.
4.
Puree the soup until smooth and creamy. Add the macaroni, bring to a boil and check the seasoning. Ladle into deep bowls. Add the vegetables (spinach, zucchini, carrots) and serve garnished with freshly grated cheese.
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