Cheese Soup
- 1 1/2 cups milk
- 1/2 cup carrots, cooked & diced
- 1/4 tsp salt
- 1/4 cup grated cheese
- 1 egg, beaten
- 1/4 tsp ground mace
- Cayenne
Cook milk in a double boiler with the diced carrots, adding spice and seasoning. When the carrots are very soft, strain and press through a sieve. Pour the liquid onto the beaten egg, stirring carefully.
Return the soup to the double boiler and reheat. Add grated cheese. Serve when the cheese is melted.
Return the soup to the double boiler and reheat. Add grated cheese. Serve when the cheese is melted.
Submitted by Feb 28, 2010
15 min
30 min
45 min