Ingredients for 4 people:
40 g butter
30 g flour
1 L vegetable broth (instant)
200 g Edam cheese
100 g blue cheese
50 ml whipped cream
salt, pepper
freshly grated nutmeg
1 can (530 g weight) of carrots
1 box of cress
Preparation:
1. Melt butter in a large pot. Sauté flour in it. Add vegetable broth and stir until smooth. Bring to the boil once.
2. Grate Edam cheese, divide blue cheese into pieces. Add to the soup together with the cream into the soup and melt the cheese while stirring. Season with salt, pepper and nutmeg to taste. Drain carrots, add to soup and heat through. Cut off the cress and serve the soup sprinkled with cress.
Preparation time approx. 25 minutes
Per serving approx.
Calories: 431
Joule: 1805
Protein: 20 g
Fat: 34,3 g
Carbohydrates: 11 g
(FoodCentrale by ddp images)
