Chilled Beet Soup with Chevre Cream and Garnishes

Ingredients

• For the Beet Soup:
• 1 pound (500 g) Raw beets
• 1 tablespoon Olive oil
• 6 Green onions (white parts only) -OR- 1 medium Shallot, thinly sliced
• 3 cups (750 mL) light chicken stock/ vegetable stock -OR- 1 15 oz can low sodium chicken broth with water added to create 3 cups total
• Salt and Pepper to taste
• For the Chevre Cream and Garnishes:
• 3-4 ounces Chevre goat cheese
• approximately 3 tablespoons Plain yogurt (not Greek style)
• 1 handful Fresh chives, chopped
• 1 Middle Eastern cucumber, diced
• 1-2 splashes White wine vinegar -OR- Fresh lemon juice
• Salt and Pepper to taste
• 1 handful Fresh Dill

Personal Tags 

Save Tag

Recipe Notes 

Save Notes