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Carrot soup with farmhouse soft and hard cheese

from Germany


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