Fine Cheese Soup Bavaria

Finely grate carrots and potatoes, set aside 1 tbsp. carrot grate.

Heat butter, sauté potatoes and carrots in it, fill up with clear soup, let it boil and boil for 15 minutes. Grind soup.

Stir cheese with whipped cream until smooth, add to soup. Season with salt, pepper, wine and a pinch of nutmeg and add remaining carrot shreds.

Fill into soup cups and sprinkle with cress.

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