Cheese Soup with Vegetables and Pasta

Ingredients

• 1 large carrot
• 0.5 tsp Sugar
• 150 g spinach
• 1 small zucchini
• 1 Shallot
• 2 tbsp butter
• 300 g cheddar
• 200 ml cider
• 300 ml milk
• 300 g heavy cream
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 250 g cooked macaroni
• grated cheese (for garnish)

Instructions

1. 1.

   Peel the carrot, cut lengthwise into quarters, then dice. Rinse and drain the spinach. Peel and finely chop the shallot. Cut the cheddar into cubes. Wash the zucchini and slice into 3 mm thick rounds.

2. 2.

   Heat butter in a pot and sauté the shallot until translucent. Add cider, milk, cream, and cheese; heat while stirring to melt the cheese. Keep covered and warm.

3. 3.

   In another pot, heat half of the olive oil and blanch the carrot pieces until just tender. Season with salt, pepper, sprinkle sugar, and glaze slightly.

4. 4.

   Heat the remaining olive oil in a skillet and sauté the zucchini rounds. Add spinach and cook briefly until wilted. Season with salt, pepper, and nutmeg.

5. 5.

   Use an immersion blender to froth the soup, taste, and serve in deep bowls or plates. Top with vegetables, sprinkle grated cheese, and enjoy.