Cheese Strawberry Soup Amsterdam

Toast the baguette slices. Rinse, peel and dice the potatoes. Peel the onion and garlic clove and dice them as well. Clean and rinse the leek and cut into fine rings. Rinse, peel and whole the carrot. Melt the butter in a saucepan and sauté the onions, garlic, potatoes and leek. Stir the water with the grained clear soup and add. Cook for 20 minutes. Add the carrot and cook. Now take out, cut into slices and cut out decorative shapes.

Strain the rest of the soup through a sieve and add the whipped cream. Season with salt and pepper and let it boil once. Cut 50 g of cheese into cubes and let it melt in the soup. Add the carrot slices and heat. Cut the remaining cheese into strips and place on top of the bread slices.

Divide the soup evenly among 4 ovenproof cups, arrange the breads on top and bake the cheese and strawberry soup in the oven until the cheese has melted.

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