Recipes

Vegetable soup with Tête de Moine AOP rosettes

Ingredients

• 2 celery stalks
• 1 carrot
• 1 onion
• 150 g of peas
• 1 courgette
• 200 g of potatoes
• 200 g of spinach
• 6 dl of water
• thyme
• extra virgin olive oil
• salt and pepper to taste
• 1 white bread
• 12–14 rosettes planed of Tête de Moine AOP cheese

Preparation

Peel the vegetables and chop into small pieces. Put the vegetables in a saucepan and add water so that they are covered. Cook for 30-40 minutes on low heat, season with salt and pepper and puree with a hand blender. Toast the bread slices in a pan with a touch of oil and thyme. Serve the soup on plates with Tête de Moine AOP rosettes and serve hot with bread slices.