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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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