Cream of Carrot Soup

Ingredients

• 4 1/3 cups chopped carrots
• 1 garlic clove
• 2 ¼ cups milk
• 1¾ cups meat broth
• 1/3 cup fontina cheese , finely grated
• Freshly grated nutmeg
• Salt and pepper

Steps

1. Place the carrots and garlic in a Dutch oven. Pour just enough water to cover. Add a pinch of salt, and bring to a boil over medium heat. Cook for 15 minutes, or until almost all the liquid is absorbed.
2. Puree the mixture using an immersion blender; you may also transfer the mixture into a food processor to puree, and return back into the Dutch oven. Stir the milk and broth into the puree. Mix well, and cook until fairly thick, about 10 minutes.
3. Preheat the broiler.
4. Season the soup to taste and sprinkle with the fontina, nutmeg, and a pinch of pepper. Put the Dutch oven under the broiler, until cheese has melted. Serve immediately.