Carrot Soup with Fourme d'Ambert

After work I was hungry but lazy. I checked my vegetable drawer and the grocery list on the door of my fridge what was near the expiration date from my haul from France. A thick slice of moldy cheese, yeah! No, just the Fourme d'Ambert. A cheese from the Auvergne region of France, only produced with the milk of the Salers cows.

A carrot soup topped with this creamy intense cheese sounded like a winner.

Beeing lazy ment cooking in the Thermomix. No need for lots of cutting veggies. Just a bit of peeling and some rough cuts.  Prep time about 5 minutes, cooking time about 25 ninutes. A dash of yogurt and some more seasoning and the soup was ready to serve.
Drop a couple of cheese cuts on top and you have a decent meal.

There was even enough for lunch the other day.

Recipe:
1 large potato
1 red onion
30 g bacon
500 g carrots
1 beef stock cube
750 ml water
1 tbsp oil
Salt and pepper
1 tbsp yogurt 10%
80 g Fourme d'Ambert

Put the small pieces of bacon and the quartered onion into the Thermomix. 10 sec, speed 6. Use a spatula and brush the pieces down. Add oil. 2,5 min 100 C, speed 1.

Add peeled and rough chopped potato and carrots. 6 sec, speed 6. Push everything down with a spatula.
Fill in water and stock cube. 25 min, 100 C, speed 2.

When the bell rings, check the seasoning and add yogurt.

Put into soup bowls and top with chunks of cheese. They will melt on your tongue with the soup.