Prep
3 hrCook
1 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 800 g/1 3/4 lb carrots, chopped | |
| 1 clove garlic 500 ml/18 fl oz milk | |
| 400 ml/18 fl oz Meat Stock | |
| 40 g/1/2 oz fontina cheese, grated | |
| pinch of freshly grated nutmeg salt and pepper |
| 1. | Put the carrots and garlic in a saucepan, pour in water to cover and add a pinch of salt. Bring to the boil over a medium heat and cook until almost all the liquid is absorbed. |
| 2. | Transfer to a food processor and process to a purée. Pour the mixture back into the saucepan. Warm the milk in another saucepan, then stir it into the carrot purée with the stock and mix well. |
| 3. | Cook for 10 minutes until fairly thick. Taste and adjust the seasoning. Ladle the soup into individual flameproof soup plates. |
| 4. | Sprinkle with the fontina, nutmeg and a pinch of pepper. Put the plates under a preheated grill to melt the cheese, then serve. |
Leave a Reply