Melt the butter in a pot, add the vegetables, and sweat them for a few minutes. Sprinkle on the flour and stir well. Add the broth, stirring constantly, and bring to a boil. Add the garlic and bay leaf. Simmer on low heat for about 25 minutes, then remove the bay leaf. Pour in the cream and bring the soup to a boil again. Blend or process with a generous half of the Pecorino, and season to taste with salt, pepper, and nutmeg. Add salt sparingly, as the cheese is salty. Stir in the herbs, serve the soup, and sprinkle with the remaining Pecorino.
Calories From Fat 196 Protein 13 Total Fat 21 Carbohydrates 12
Calories 294 Dietary Fiber 2 Calcium 261 Iron 1 Sodium 984 Vitamin A 999 Vitamin C 10 Cholesterol 74
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