Title: Carrot cheese soup
 Categories: Soup
      Yield: 2 Servings
 
      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.