Friday, March 19, 2010

Cheesy Carrot Soup

(Serves 2)


250 gram carrots, peeled and cut in pieces

1 small onion, chopped

2 garlic cloves, minced

200 gram cheddar cheese

20 gram butter

2 table spoon flour

500 ml vegetable stock

100 ml double cream

Salt, pepper


In a saucepan bring up water to a boil; add salt and carrots; cook until soft. Drain and puree carrots; set aside. On a high-medium heat melt the butter in a medium saucepan; place onion and garlic and cook for about 5 minutes. Sprinkle the flour and cook for further minute or so. Pour in vegetable stock and double cream; wait until starts to bubble then reduce heat to a medium and simmer for 7-10 minutes or until starts to thicken. Stir in cheese until melted, finally add pureed carrots and simmer for 2-3 minutes. Season with salt and pepper. Sprinkle with herbs. Enjoy!

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