Carrot soup with farmhouse soft and hard cheese
from Germany
Method:
Peel and chop carrots, onions and garlic. Melt butter in a hot pot and sauté carrots, onions and garlic. Add sprigs of thyme and vegetable broth. Cook for 15-20 minutes. Remove sprigs and puree the soup. Season with vinegar, lemon juice, cayenne and freshly-grated nutmeg. Sprinkle with farmhouse cheese and thyme leaves.
You will need
Serves 2
| 400 g | carrots |
| 1 | onion |
| 1 | glove of garlic |
| 2 TS | butter from the farm |
| 2 | sprigs of thyme |
| 500 ml | vegetable broth |
| 100 g | farmhouse soft cheese |
| 2 TS | white wine vinegar |
| 1 TS | lemon juice |
| salt, cayenne, nutmeg | |
| 50 g | coarsely grated farmhouse cheese |
| thyme leaves to sprinkle | |