Vegetable soup with Tête de Moine AOP rosettes

4 servings

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.