1 small onion, chopped
100g carrots, peeled, grated
1 tbs homemade breadcrumbs
250 ml warm water
250 ml warm milk
200 ml cream
½ tsp Worchester sauce
150g Swiss cheese, grated
¼ tsp sea salt
¼ tsp white pepper
Sauté onion in butter on low heat for 4 minutes or until tender.
Add grated carrot, stir, sauté for 3 - 4 minutes until the carrots are tender.
Stir in bread crumbs.
Gradually add a mixture of warm water and milk, bring the soup to a boil.
Remove the pot with soup from the heat; puree the ingredients with a hand blender.
Stir in cream and Worchester sauce. Return the pan to the heat.
Gradually add grated cheese, stirring constantly. Cook the soup for 4 minutes on low heat or until cheese has completely melted. Season with salt and pepper.
Serve with homemade croutons, sprinkle with fresh or dried chives.