DIRECTIONS:
1. Heat a large skillet over medium heat,
then add the oil, celery, carrots and
onions; cook 5 to 6 minutes, or until
golden. Add to slow cooker.
2. Pour the juice of the tomatoes into the
slow cooker, then roughly crush the
tomatoes with your hands; add to slow
cooker. Then add chicken (or vegetable
broth), the cheese rind (if using) thyme,
basil, and bay leaf.
3. Cover and cook on LOW for 6 hours, until
the vegetables get soft and the flavors
blend. Remove the cheese rid and, using
an immersion blender, blend the soup
until smooth (or you can carefully do this
in small batches in the blender).
4. Melt the butter over low heat in a large
skillet and add the flour. Stir constantly
with a whisk for 4 to 5 minutes. Slowly
whisk in about 1 cup of the hot soup, then
add the 1 3/4 cups of warmed milk and
stir until smooth. Pour back into the slow
cooker and stir, add the grated Pecorino
cheese and adjust salt and pepper, to taste.
5. Cover and cook on low 30 more minutes.
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