Recipe with: ERU Cheese Spread Chèvre
Beetroot soup with a goat’s cheese topping
This deep red beetroot soup provides a lovely contrast with the creamy topping of ERU Cheese Spread Chèvre. This topping of goat’s cheese, cream and Pernod adds great flavour to this starter.
Ingredients:
- 2 beetroots
- 700 ml chicken stock
- 100 ml cream
- 150 grams ERU Cheese Spread Chèvre
- 30 ml Pernod
- ½ bunch fresh chervil
This deep red beetroot soup provides a lovely contrast with the creamy topping of ERU Cheese Spread Chèvre. This topping of goat’s cheese, cream and Pernod adds great flavour to this starter.
Preparation
- Slice the beetroots as finely as possible.
- Cook the beetroot, add the chicken stock and simmer for 10 minutes.
- Then blend with a stick blender until smooth.
- Mix the cream with ERU Cheese Spread Chèvre and a little Pernod.
Method
- Reheat the soup and pour into bowls.
- Drizzle with the ERU Cheese Spread Chèvre mixture.
- Garnish the soup with the fresh chervil.
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