Cheese Soup with Carrots

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) carrots
• 1 box of watercress

Instructions

1. 1.

   Melt the butter in a large pot. Sauté the flour in it.

2. 2.

   Add the vegetable broth and stir until smooth. Bring to a boil once.

3. 3.

   Grate the Edam cheese, cut the blue cheese into pieces. Add them with the cream to the soup and melt the cheeses while stirring. Season with salt, pepper, and nutmeg.

4. 4.

   Drain the carrots, add them to the soup and heat through. Trim the watercress and serve the soup sprinkled with it.