Carrot Soup with pernod/and piquant cheese

Name: Carrot Soup with pernod/and piquant cheese
Yield: 8
Ingredients: optional A little saffron (may be omitted); 1.5 l Water; 2 Beef bouillonterninger; 2 tbsp Pernod (spirits); 2 Large onion (finely chopped); 2.5 dl Whipped cream; 250 g Pikantost; 4 tbsp Oil; 600-800 g Finely grated carrots

Soups

Cook time: 0 min.
Servings: 8

Ingredients for Carrot Soup with pernod/and piquant cheese

	optional	A little saffron (may be omitted)
1.5	l	Water
2		Beef bouillonterninger
2	tbsp	Pernod (spirits)
2		Large onion (finely chopped)
2.5	dl	Whipped cream
250	g	Pikantost
4	tbsp	Oil
600-800	g	Finely grated carrots

Instructions for Carrot Soup with pernod/and piquant cheese

To prepare the Carrot Soup with pernod/and piquant cheese recipe, please follow these instructions:

Sauté onion in oil. Grated carrots Add. After a few minutes, add water and bouillon cubes will now need to simmer for 10 minutes.

Then add the pikantost, cream and Pernod. Season with salt and pepper Give a rehash.

Tips:
Delicious soup that everyone likes also the people who do not like vegetables.

Children love to help tear the carrots.

Served as an appetizer or main dish and

Enjoy

Carrot Soup with pernod/and piquant cheese

Ingredients for Carrot Soup with pernod/and piquant cheese

Instructions for Carrot Soup with pernod/and piquant cheese

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