• Peel and clean the carrots, cut them into slices;

• Wash the white part of the leek and chop it;

• Melt a little butter in a saucepan and fry the carrots and leek for 5 minutes;

• Pour in the chicken broth, add salt, bring to a boil and cook over medium heat for about 15 minutes;

• Crush the pepper with a pestle;

• Work the goat cheese with a fork to soften it, place it in a piping bag and fill the small toasts with it;

• Blend the soup, add the clementine juice and adjust the seasoning if necessary;

• Serve the soup with the goat cheese toasts and sprinkle with crushed voatsiperifery pepper.

Sources:  Ma cuisine au fil de mes idées