Recipe - Carrot Cheese Soup

3 lg Carrots; minced
3 cup Chicken or beef stock
Three fourths cup Milk; scalded
Freshly grated nutmeg
Salt and white pepper
One fourth cup Grated Swiss cheese
2 tablespoon Grated Parmesan cheese

From: Anja Wolle A.C.Wolle@SOTON.AC.UK

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.

EATL DIGEST 1 JULY 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.