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Carrot Cheese Soup

3 lg Carrots; diced
3 c Chicken or beef stock
3/4 c Milk; scalded
Freshly grated nutmeg
Salt and white pepper
1/4 c Grated Swiss cheese
2 tb Grated Parmesan cheese


Cook the carrots in the stock until tender. Rub through a sieve (or potato ricer) or puree in a blender and return the mixture to the pan. Add the milk, nutmeg and salt and pepper to taste and bring to the boil. Pour into two flameproof bowls and sprinkle with the cheeses. Place under a preheated grill (boiler) for 2 minutes, or until the cheese melts. Serve with warm Herb Bread.




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