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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.

Submitted by Tess M Feb 28, 2010 15 min 30 min 45 min


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