Cream of carrots with Rossini cheese

AICI – Associazione Insegnanti di Cucina Italiana

Recipe by Manila Foresti and Irina Cigolini

(for 4 people) 120 g Rossini cheese 400 g carrots slices of homemade bread, to taste 1 l boiling water 150 g leeks 1 garlic clove 1 sprig of thyme 1 tbsp flour 3 tbsp extra virgin oil salt and freshly ground pepper, to taste

Heat the oil in a saucepan and stew 100 g finely chopped leeks, together with the garlic, over a medium heat. Add the diced carrots, sprinkle the flour and toast it, then add the small thyme leaves and the boiling water. Season with salt and pepper and bring to the boil. Cook for approximately 20-30 minutes.
Cut the cheese into small cubes.
Coat the slices of bread in the extra virgin olive oil, toast and keep warm between two napkins.
Blend the soup until you get a cream, place the pan back on the heat, add 3/4 of the cheese and allow it to melt over a low heat.
In a pan, fry the remaining leek with a drizzle of oil. Pour the cream into a soup bowl, add the remaining cheese and garnish with the fried leek. Serve the soup together with the toasted bread.