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