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.

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