Ingredients
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.
Bon
Appétit
Appétit
