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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.eru.com.
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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