Beetroot soup with a goat’s cheese topping | ERU Foodservice
Serve this deep red beetroot soup with a goat’s cheese topping as a delicious starter.
Ingredients
- 2 beetroots
- 700 ml chicken stock
- 100 ml cream
- 150 grams ERU Cheese Spread Chèvre
- 30 ml Pernod
- ½ bunch fresh chervil
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