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🍽️ Creamy Cheese and Carrot Soup

414 kcal · 30 min · 4 servings

Ingredients

• 40 g Butter
• 30 g Flour
• 1 l Vegetable broth (instant)
• 200 g Edam cheese
• 100 g Blue cheese
• 50 ml Whipping cream
• Salt
• Pepper
• freshly grated nutmeg
• 1 can (530 g drained weight) Carrots
• 1 box Watercress

Instructions

1. 1. Melt the butter in a large pot.
2. 2. Add the flour and sweat it briefly.
3. 3. Pour in the vegetable broth and stir until smooth.
4. 4. Bring the mixture to a boil once.
5. 5. Grate the Edamer cheese.
6. 6. Cut the blue cheese into small pieces.
7. 7. Add the Edamer and the blue cheese to the soup.
8. 8. Add the cream.
9. 9. Stir the soup until the cheese has melted.
10. 10. Season the soup with salt.
11. 11. Season the soup with pepper.
12. 12. Season the soup with nutmeg.
13. 13. Remove the carrots from the water.
14. 14. Add the carrots to the soup.
15. 15. Heat the carrots through in the soup.
16. 16. Trim the cress.
17. 17. Serve the soup garnished with the cress.

Nutrition per serving

• kcal: 414
• Protein: 20 g · Fett/Fat: 33 g · Carbs: 10 g