Romana cheese soupRomana cheese soup
7 oz. (200 g) Prima Donna forte
1 oz. (30 g) butter
1 oz. (30 g) flour
800 ml meat stock
100 ml white wine
1 leek (cut into thin rings)
3.5 oz. (100 g) crème fraîche
salt and pepper
3.5 oz. (100 g) basted smoked bacon [cut into small pieces]
4 slices of white bread
Heat the butter and glaze the finely chopped onion in it. Add the flour and allow this to become golden brown, then gradually add the meat stock. Keep stirring and bring slowly to the boil. Add the white wine and the leek rings, then allow to cook on a low heat for 15 minutes, until the soup is slightly thickened. In the meantime, grate 3.5 oz. (100g) of the Prima Donna forte, chopping the remainder into small pieces. Stir the grated cheese through the soup with the crème fraîche. Add salt and pepper to taste.
Fry the bacon in oil and add the diced white bread to this, allowing it to become crispy, then pour away the remainder of the fat. Put the cheese soup into bowls. Divide the bacon-bread croutons along with the chopped Prima Donna forte evenly over the bowls and serve immediately. Enjoy.
You may also use 4 tablespoons of finely chopped celery instead of leek.