Summary

Ingredients

• 1 tablespoon oil, or a little margarine
• 1 bulb garlic
• 500 ml milk
• 250 ml broth
• 1 cup cream
• 1 medium carrot (s)
• 1 bunch chives, cut into rolls
• some herb salt
• pepper
• 4 slices toast
• 4 slices cheese, (middle-aged Gouda or Edam cheese)
• some butter, or margarine
• Sauce thickener

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Instructions

1. Split, peel and finely chop the garlic. Sear lightly in the hot fat, but do not brown. Pour in milk, cream and stock and simmer. Season to taste with herb salt and pepper, preferably from the mill. In the meantime, clean the carrot and grate it into fine strips and add to the soup. After boiling over a low flame, leave the lid open for a few minutes. Then, depending on your taste, thicken the soup with a little sauce thickener.
2. In the meantime, preheat the oven to 200 °. Spread the slices of toast thinly with butter or margarine and top with the cheese. Place the finished toast on a greased baking sheet and bake in the preheated oven until the cheese has melted and is slightly brown in color.
3. Then arrange the soup in plates, sprinkle with fresh chives and serve with the toast.
4. Tip:
5. If you like shrimp, you can add them to the soup, they go perfectly with it.